Description

Cheesecake is light with a touch of lemon. Raspberry center is fruity and compliments the lemon perfectly.

Ingredients

Scale

1 c. graham cracker crumbs
2 Tbsp granulated sugar
1/4 c. butter, melted
12 oz. cream cheese, softened
1/2 c. plus half of a 1/4 c. granulated sugar
1 tsp lemon zest
1 Tbsp lemon juice
2 large eggs
1/4 c. heavy whipping cream
6 Tbsp or so, seedless raspberry jam

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Instructions

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.
Reduce oven temperature to 325 degrees F. With an electric mixer, beat cream cheese until smooth. Mix lemon zest in with 1/2 c. plus half of a 1/4 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.
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.
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.

Prep Time: 15 mins
Cook Time: 30 mins