A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.

Mini Cheesecakes with a Chocolate Crust and Raspberry Swirl

Mini Cheesecakes with a Chocolate Crust and Raspberry Swirl

Mini Cheesecakes with a Chocolate Crust and Raspberry Swirl

A very special young man is getting married in two weeks, and I was asked to bring dessert for the rehearsal dinner.  

While I like to cook, I don’t do a lot of desserts, so after much thought, and some googling and Pinterest searches, I decided to do mini-cheesecakes in cupcake liners.  No utensils, no plates,  and if I made five different kinds, one batch each, I figured that would be plenty for a group of 40 people (that would make 60 cheesecakes).  It’s a fairly casual dinner, so I don’t really have to worry about plating.  I also knew I could make a batch a night in the preceding week, and not have to do it all the night before.

I decided to do a trial run today, see how well they keep, how much time it took, and so on.  So here is one of the types I will make.

 

 

First up was the crust.  The recipe I followed for that part of it said to use Oreos, scraping out the middle.  I actually don’t think that makes much sense, and will just buy chocolate wafers next time!

 

 

While 6 tablespoons of butter melted I ran the chocolate part of the Oreos through the food processor.

 

 

The resulting mixture was pressed evenly into the bottom of cupcake liners, about 1 tablespoon in each cup.

 

 

Those went into the oven for 5 minutes while I made the raspberry sauce.  Just raspberries and a small amount of sugar, using a mini-food processor.

 

 

30 seconds to 1 minute will do it.

 

 

Then I pressed it through a fine mesh strainer

 

 

And got a beautiful sauce in the end.

 

 

Next up was to make the cheesecake itself.  Sugar and just a small amount of flour whisked together to start.

 

 

Then I used my handy dandy micro plane to get a tsp of lemon zest.

 

 

And added two package of cream cheese plus the lemon zest to the dry mixture.

 

 

While that slowly mixed, I got the eggs, vanilla, and sour cream ready.

 

 

Then added the eggs, one at a time, followed by the vanilla and sour cream, until it was all a smooth mixture.

 

 

About one third of a cup of the cheesecake mixture went into each cup.  I was experimenting with different liners, which is why you see all the variety!

 

 

I followed a hint to tap the cupcake tin several times to even out the batter.

I then followed the instructions to put several drops of raspberry sauce on top of each cake.

 

 

Then run a toothpick through to swirl it.  I need to work on my skills here!

 

 

And this is out of the oven 23 minutes later.

 

 

After cooling and chilling for 3 hours, here is the final result.

 

 

Since this was an experiment, I will adjust a few things.  I had far too many crumbs and batter for just 12 cupcakes, so I either need to make more, or cut back somewhere.  Also, I didn’t feel like I got as much raspberry flavor as I would like, so I am thinking of putting a thin layer on top of the crust before putting the batter in, then still doing the swirl on top.

Raspberry Swirl Mini-Cheesecakes with Chocolate Crust

Preheat the oven to 325 Fahrenheit 

Place cupcake liners into the wells of a 12-cup cupcake tin.

1 box Chocolate wafer cookies

6 Tablespoons Butter

Process chocolate wafers to obtain 1 1/2 cups crumbs.  Melt butter and using a fork, mix with the chocolate crumbs.  Press 1 Tablespoon of the crumbs in the bottom of the cupcake wells, and bake for 5 minutes.

4 oz Raspberries

2 Tablespoons sugar

Blend together 30 seconds to 1 minute.  Press through a fine mesh strainer, leaving behind only seeds.  Set aside.

3/4 cup granulated sugar

1 Tbsp all-purpose flour

2 (8 oz) pkgs cream cheese, softened well but not melted

1 tsp lemon zest

2 large eggs

1 tsp vanilla extract

1/4 cup sour cream

Whisk the sugar and flour together in a large mixing bowl.  Add 2 8 oz packages of cream cheese and 1 tsp lemon zest, and mix slowly until well blended.  Add two eggs, one at a time, letting the mixer run.  Add the vanilla and the sour cream, just until mixed.

Add a thin layer of raspberry sauce to each cup, and add about 1/3 cup cheesecake filling on top of that.  Dot the top of each cup with raspberry sauce, then run a toothpick through to create swirl designs.

Back 22-25 minutes, until puffed, but not too dry.  Let cool completely before putting in the refrigerator, and then chill for at least 3 hours before serving.



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