These cheesecake cupcakes with marbled raspberry are exquisite. They yield a lot, making them perfect for gatherings with many people. They are a nice treat to gift or take to a party.
1 package raspberries, or 1 bag of frozen raspberries
4 eggs, at room temperature
1 teaspoon vanilla essence
1 pinch salt
4 packages cream cheese
Preparation
2h
0 mins
Medium
Preheat the oven to 325 F (160 degrees Celsius).
Melt the butter. Add the crushed Maria cookies and 3 tablespoons of sugar. Mix well.
Press the cookie mixture into each cupcake with your fingers to flatten it. Bake for 5 minutes to firm up a bit.
In a food processor, place the raspberries and puree. Strain through a sieve and add 2 tablespoons of sugar. Taste and add more sugar if necessary.
Beat the cream cheese until smooth and add 1 ½ cups of sugar. Add a pinch of salt and the vanilla extract. Gradually add the eggs one by one and mix well.
Place 3 tablespoons of the cheese mixture on top of the cupcakes and ½ teaspoon of raspberry sauce on top (in three dollops), use a toothpick to swirl and spread the raspberry sauce.
Place the cupcake trays over some Pyrex dishes with hot water (up to ¾ of the tray) and bake for 22 minutes. (Note: the water should be very hot)
Remove from the oven and cool, then refrigerate for at least 4 hours or ideally overnight.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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