Tuesday, June 21, 2011

Mini Raspberry Cheese Cakes


While scouring the internet and cook books today trying to find a recipe for cheesecake I realized that there sure are a ton of different recipes. I don't make them too often, it's not that I don't like them it's just I've always been intimidated to make them. With the cheesecake brownie that I made a little while back- well that  wasn't a fully loaded cheesecake (so to speak). There are just so many things to keep in mind like don't over beat your eggs-make sure you don't have lumps and most important don't over cook which is always my problem...     
This recipe was adapted partly from www.marthastewart.com (Cheesecakes with Raspberry Hearts) and part from"The Fannie Farmer" cookbook..  
                                
      RECIPE
Preheat oven 350
1 cup crushed gram crackers 
2 Tablespoons Sugar
3 Tablespoons Melted butter
Place 1-2 Tablespoons of mixture per cup 
Bake 10 Min (just before they turn brown-remove)
decrease heat to 325




















Using a small glass press the gram mixture into tin














2 8oz Packages of Cream Cheese ( at room temperature)
1 Cup Granulated Sugar
2 Whole Eggs
1 teaspoon Vanilla
Mix cream cheese well-no lumps
scrape down bowl
slowly add sugar
Add eggs 1 at a time 
Fill Cups 2/3 full

 









Swirls
I used 3 Tablespoons of Raspberry Jam mix to loosen
add a few drop into cream cheese and stir slightly
Bake 25-35 minute






Hope you all Enjoy







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