http://www.adventures-in-cooking.com/2011/06/raspberry-cheesecake-cupcakes.html
Ingredients:
Cheesecake
(3) 8 Ounce Packages Cream Cheese
4 Eggs
1 Cup Sugar
1/3 Cup Heavy Whipping Cream
1 Tablespoon and 1 Teaspoon Flour
1 Teaspoon Lemon Juice
1 Teaspoon Vanilla Extract
Fresh Raspberries for Garnish
Cheese Whipped Cream
2 and 2/3 Cups Heavy Whipping Cream,
liquid not already whipped
3 Tablespoons Cream Cheese, softened
Raspberry Jelly
1 and 1/3 Cups Raspberries, fresh or
frozen
3/4 Cup Sugar
1/4 Cup Water
Graham Cracker Crust
1 Cup Graham Cracker Crumbs
1/3 Cup Butter, melted
2 Tablespoons Granulated Sugar
1 Teaspoon Brown Sugar
1/2 Teaspoon Cinnamon
Start by making the raspberry jelly. Bring the
raspberries, sugar and water to a boil in a small saucepan over medium heat. Mix
well, breaking apart the raspberries with the end of your spoon. Allow to boil
for 7 minutes, then remove from heat and allow to cool for 30 minutes. Then put
it in the refrigerator to chill.
Next, make the graham cracker crust. In a small
bowl, mix together the granulated sugar, brown sugar cinnamon, and graham
cracker crumbs. Add the butter, and mix well. It should get kind of clumpy now,
and should stick together if you press it between your fingers. Set it
aside.
Now comes the cheesecake part. In a large bowl,
mix together the flour, sugar, and cream cheese until well blended. Add the
heavy whipping cream and mix until combined. Add the eggs, one at a time,
blending well after each addition. Stir in the lemon juice and vanilla
extract.
Preheat the
oven to 325 degrees Fahrenheit. Get out your cupcake pan and put in cupcake
liners. Place 1 tablespoon of the graham cracker mixture at the bottom of each
cup, pressing it into the bottom of the cup gently with the backs of your curled
fingers. Then, place 1 teaspoon of the raspberry jelly in the center of each of
the graham cracker crusts. Next, fill each cup 3/4 full with the cheesecake
mixture.
Place the pan in the oven and bake for 8 to 10
minutes, then turn the heat down to 275 degrees Fahrenheit and continue to bake
for another 12 to 16 minutes, or until the tops of the cheesecakes are golden.
They will crack at the top, and that is okay, because we will be covering the
cracks with whipped cream, which brings me to the next part.
While the cupcakes are baking, make the cheese
whipped cream. Put the heavy whipping cream and cream cheese in a medium-sized
bowl. Using an electric mixer, beat the mixture on high for about 2 minutes, or
until a dense and thick whipped cream forms. This will be much thicker than
store bought whipping cream, and it will pipe out of the frosting bag quite
nicely! Cover and refrigerate.
Once the cupcakes are done, remove them from the
oven and allow them to cool to room temperature. Then, place them in the
refrigerator for 30 minutes to chill. Now they are ready to be frosted.
Fit a frosting bag with a size 13 closed star
frosting tip. Now fill the bag two-thirds full of the whipped cream and roll
down the empty top of the bag until the whipped cream is nice and compacted
inside, as air bubbles will cause the frosting to sputter out messily rather
than in nice, clean strokes. Grab a cupcake and start icing it around the
outside edge, continuing around the edge until you are about to meet the point
where you started frosting. Curl the frosting into the center of the cupcake,
and you are done! It is basically like making a single, large spiral.
Repeat this process with all of the cupcakes.
Garnish the tops with a single raspberry. Serve immediately and refrigerate any
leftovers.
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