Ingredients:
For the crust:
- 1½ cups graham cracker crumbs
- 4 tbsp. unsalted butter, melted
- 3 tbsp. sugar
For the raspberry swirl:
- 6 oz. fresh raspberries
- 2 tbsp. sugar
For the filling:
- 2 lbs. cream cheese, at room temperature
- 1½ cups sugar
- Pinch of salt
- 1 tsp. vanilla extract
- 4 large eggs, at room temperature
Instructions:
Preheat the oven to 325˚ F. Line cupcake pans with paper liners. In a
small bowl, combine the graham cracker crumbs, melted butter and sugar.
Stir together with a fork until well blended and all the dry
ingredients are moistened. Press 1 tablespoon of the mixture into the
bottom of each cupcake liner.
To make the raspberry puree, combine the raspberries and sugar in a
blender or food processor. Process until smooth, then pour through a
fine mesh sieve to remove the seeds.
To make the cheesecake, beat the cream cheese on medium-high speed in
the bowl of an electric mixer until fluffy. Blend in the sugar until
smooth. Mix in the salt and vanilla. Beat in the eggs one at a time,
mixing well after each addition.
To assemble, spoon 3 tablespoons of the cheesecake batter over the crust
in each cupcake liner. Dot a ½ teaspoon of the raspberry puree in a
few dots over the cheesecake filling. Use a toothpick or a wooden
skewer to lightly swirl and create a marbled effect.
Bake until the filling is set, about 22 minutes, rotating the pans
halfway through baking. (They will look quite puffed initially but will
return to normal quickly.) Transfer to a wire cooling rack and let
cool to room temperature. Transfer to the refrigerator and let chill
for at least 4 hours before serving.
Yield: 32 cupcakes
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