Marbled Raspberry Cheesecake Cupcakes

Name: Marbled Raspberry Cheesecake Cupcakes
Prep time: 120 min
Yield: 24
Cuisine: Americana
Ingredients: 1 1/2 cups María cookies, crushed; 3 tablespoons butter, melted; 1 1/2 cups sugar; 5 tablespoons sugar, additional; 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

Lorenza Avila

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.

Reviewed by Editorial Team of Kiwilimón

Published: 18-02-2013

Preparation

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.

At the moment, this recipe does not have nutritional information.

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Marbled Raspberry Cheesecake Cupcakes

Ingredients

Preparation

Nutritional information

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