Mini Raspberry Cheesecakes


I love all kinds of cheesecakes. What’s not to like? So when I saw these cute raspberry cheesecakes in Paula Deen’s Quick and Easy Meals magazine, I just had to make them. And they are one of the easiest things to make. The recipe calls for mini cheesecakes which would be perfect for a shower, anniversary party, or other venue, but I was just making for myself, so I made the cupcake sized ones.

I did vary the recipe as far as the method of baking. I have had such good luck with the water bath method, so decided to bake them that way. I have never had a problem with cracks or dips in them when baking that way.

They tasted so good. The cheesecake itself is light and airy, with a touch of lemon. Which compliments the raspberry jam in the middle. Its a perfect combination.


Mini Raspberry Cheesecakes
 
Prep time
Cook time
Total time
 
Cheesecake is light with a touch of lemon. Raspberry center is fruity and compliments the lemon perfectly.
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 1 c. graham cracker crumbs
  • 2 Tbsp granulated sugar
  • ¼ c. butter, melted
  • 12 oz. cream cheese, softened
  • ½ c. plus half of a ¼ c. granulated sugar
  • 1 tsp lemon zest
  • 1 Tbsp lemon juice
  • 2 large eggs
  • ¼ c. heavy whipping cream
  • 6 Tbsp or so, seedless raspberry jam
Instructions
  1. Preheat oven to 350 degrees F. In a large bowl, stir together the graham cracker crumbs, 2 Tbsp sugar and butter. Press mixture in to bottom of 12 silicone cupcake size baking cups or paper cups. Place cups on a jelly roll pan and bake for 6 to 7 minutes or until golden. Remove from oven.
  2. Reduce oven temperature to 325 degrees F. With an electric mixer, beat cream cheese until smooth. Mix lemon zest in with ½ c. plus half of a ¼ c. granulated sugar, and beat in to cream cheese. Add lemon juice and beat in to mixture. Add eggs, one at a time, beating well after each addition. Add whipping cream and beat well. Spoon batter in to prepared cups. Place a small amount of raspberry jam into the center of each cheesecake.
  3. Place jelly roll pan in to oven, and fill pan half way up silicone cups with hot water. Bake for 30 minutes or until an instant read thermometer reads 150 degrees F. (any longer that 150 degrees F. will over-bake the cheesecake). "Carefully" remove from oven and let cups sit in water 10 minutes longer. Remove from water and place on wire rack to cool completely.
  4. Remove from silicone cups when completely cooled.
Notes
Initially I put a small amount of jam right into the middle of the uncooked cheesecakes. As you can see in the pictures, the jam stayed almost exactly as it went in to the oven. The next time I make this recipe, I am going to melt the jam slightly, so I can swirl in to the cheesecake, and see how they come out that way. It's pretty hard to swirl in to the soft uncooked cheesecake mixture right out of the jar. These really were quite delicious. An easy way to remove from silicone cups, is to pull the silicone away from cheesecake on all sides to loosen. Pop out of cup by pushing on the bottom of the cup. They should pop right out.

Adapted from Paula Deen

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