Because you don't live near a bakery doesn't mean you have to go without a cheesecake - Hedy Lamarr
As you can make one! which in all likelihood would taste better than a store bought one with all the love that you put in the recipe.
Individual cheesecakes baked in cupcake forms are so adorable! Just looking at them would make you smile. They make a perfect dessert on the dinner table or for a party. Ever since I baked the Apricot glazed Black & White Cheesecake Cupcakes, I have fallen in love with these pretty little beauties and always eagerly look forward to baking them. They are quicker and easier to make than a cheesecake, all the more reason to bake them!
For today's recipe, I used raspberry puree to swirl on the cheesecake. You could use any other like strawberry, blackberry, blueberry, etc... I was in the mood for a little enhancement and so I added some semi sweet chocolate chips. You can substitute them with their dark counterpart or leave them altogether! Whatever you do, just bake them and be ready for some hugs, kisses and accolades! :)
Recipe Source: Bakingyummies
Makes 8 Cheesecake Cupcakes
For the Biscuit Base
8 Chocolate Oreo biscuits
2 teaspoons unsalted melted butter
For the Cream Cheese Mixture
227 grams / 8 ounces full fat cream cheese such as Philadelphia at room temperature
135 grams / 4.5 ounces caster or superfine sugar
1 large egg at room temperature
pinch of regular salt
1/2 teaspoon pure vanilla extract
60 ml / 2fl ounces / 1/4 cup Crème Fraîche or sour cream at room temperature
225 grams / 8 ounces fresh or frozen raspberries
About 2 tablespoons chocolate chips
Preheat oven to 175 degrees C / 350 degrees F. Line standard muffin tin with paper liners.
In a food processor or a grinder, pulse the biscuits to fine crumbs. Add the melted butter and pulse until the mixture comes together. Press about a tablespoon of this mixture onto the bottom of each lined cup to form a crust. Bake for about 5 minutes. Place the tin an a wire rack to cool. Reduce the oven temperature to 140 degrees C / 275 degrees F.
Meanwhile, process the raspberries in a food processor or a blander until smooth. Pass through a fine sieve into a small bowl. Press the mixture using a spatula to get as much liquid as possible. Discard the seeds. If the raspberries are too sour, mix in a teaspoon of superfine sugar.
In a stand mixer on medium speed with the paddle attachment, beat the cream cheese till it is soft and creamy (1-2 mins).
Reduce the speed to low. Add sugar and beat until combined. Scrape the bowl as and when required. Add the eggs one at a time and beat until well mixed. Add salt and vanilla extract and beat for 1-2 mins. Add the Crème Fraîche or sour cream and mix.
Scrape the bowl and beat until smooth and thoroughly mixed. Pour the batter into the lined cups filling evenly. Dollop about 3 to 4 dots of the raspberry puree in each cup. Using a toothpick, swirl the puree in whatever way you like. Sprinkle few chocolate chips in each cup.
Bake in the preheated oven until the filling is set around the edges but the center is still soft, about 12 to 15 minutes.
Place the tin on a wire rack to cool completely. Refrigerate the cheesecakes still in their tins for at least 4 hours or preferably overnight.
Before serving, bring the cheesecakes to room temperature and remove from the tins.
Storage Suggestions: Cheesecake will keep well in the refrigerator covered for up to 5 days.
Note: I baked these cheesecake cupcakes in a water bath so that they don't develop cracks on top. If you aren't concerned about cracks, bake them as specified above. Else, fill a roasting dish (that's big enough to hold the muffin tray) with boiling water until it reaches halfway up the muffin pan and bake as mentioned above.