Cheesecake Cupcakes With Raspberry Sauce |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
This is a modified version of a recipe I found in 500 Cupcakes: The Only Cupcake Compendium You Will Ever Need. It is super tasty, not too sweet, and the fruit and sauce on top really compliment the flavors. Ingredients:
2 cups ricotta cheese |
2 cups cream cheese (softened) |
3 eggs |
5 tablespoons butter (melted) |
1 1/2 cups graham cracker crumbs (regular or chocolate) |
1 1/2 cups confectioners' sugar |
1/4 cup frozen raspberries |
2 teaspoons water |
1 teaspoon lemon juice |
1 1/4 tablespoons sugar |
Directions:
1. Preheat the oven to 325 degrees.
2. Melt butter and mix with graham cracker crumbs. Place that mixture into cupcake liners to form the cheesecake crust.
3. Using a mixer, beat ricotta cheese until smooth. Add in the cream cheese and the confectioner's sugar, a little at a time, and blend until smooth.
4. Finally, add the eggs and blend until smooth.
5. Spoon the mixture into the cupcake liners with the graham cracker crusts. Bake these for 25 minutes.
6. While the cupcakes are baking, prepare the sauce. Add raspberries, water, sugar, and lemon juice to a small food processor. Puree the raspberries until smooth.
7. After baking, allow cupcakes to cool for five minutes in the pan before removing them to a baker's rack to cool for an additional 5 minutes. Then spoon the raspberry sauce on top.
8. Keep cooled until ready to serve. They look and taste best just a few hours after baking, but they will last for about 3 days covered in the refrigerator.
9. Additional toppings to consider: white or semi-sweet chocolate chips, coconut flakes, blueberries, fresh raspberries.
|
|