Best 2 Raspberry Cheesecake Cups Recipes
Indulge in a delightful culinary journey with our exquisite Raspberry Cheesecake Cups, a symphony of flavors and textures that will tantalize your taste buds. These individual cups are a perfect blend of creamy cheesecake filling, nestled atop a graham cracker crust, and crowned with a vibrant raspberry sauce. Each bite offers a harmonious balance of tangy, sweet, and creamy sensations, making them an ideal treat for any occasion.
The cheesecake filling is a masterpiece of smooth and velvety texture, crafted from a combination of cream cheese, sugar, eggs, and a touch of vanilla extract. The filling is perfectly complemented by the crunchy graham cracker crust, adding a delightful textural contrast. The crowning glory of these cups is the luscious raspberry sauce, made from fresh raspberries, sugar, and a hint of lemon juice, creating a vibrant and flavorful topping.
Our recipe provides detailed instructions, ensuring that even novice bakers can create these delightful treats with ease. We guide you through each step of the process, from preparing the graham cracker crust to making the cheesecake filling and the raspberry sauce. Whether you're a seasoned baker or just starting your culinary journey, this recipe is designed for success.
So, gather your ingredients, preheat your oven, and embark on this delightful adventure. Let the enticing aroma of freshly baked cheesecake fill your kitchen as you create these Raspberry Cheesecake Cups, a testament to your culinary skills and a treat that will leave your loved ones craving more.
RASPBERRY CHEESECAKE
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
- Raise the oven temperature to 450 degrees F.
- To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
- Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
- Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
- To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
- Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.
RASPBERRY CHEESECAKE BARS
My family's love of raspberries and cheesecake make this a perfect dessert for us. The luscious treat is best eaten with a fork. -Jill Cox, Lincoln, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the flour, pecans, brown sugar, cinnamon and salt. Cut in butter until crumbly. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 350° until lightly browned, 10-12 minutes. Cool on a wire rack for 5 minutes., Set aside 3 tablespoons jam; spread remaining jam over crust., In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon zest and vanilla. Add eggs; beat on low speed just until combined. Spread evenly over jam. Bake until almost set, 20-25 minutes., In another bowl, combine the sour cream, sugar and vanilla; spread over cheesecake. Warm remaining jam and swirl over top. Bake just until set, 5-7 minutes. , Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Cut into bars.
Nutrition Facts : Calories 271 calories, Fat 17g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 116mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
Tips:
- Use fresh raspberries for the best flavor.
- If you don't have a muffin tin, you can use a regular baking pan. Just be sure to grease the pan well so that the cheesecake cups don't stick.
- If you want a creamier cheesecake, you can use full-fat cream cheese instead of Neufchâtel cheese.
- You can also add other mix-ins to your cheesecake cups, such as chocolate chips, nuts, or fruit.
- Be sure to chill the cheesecake cups for at least 4 hours before serving, or overnight for the best results.
Conclusion:
Raspberry cheesecake cups are a delicious and easy-to-make dessert that is perfect for any occasion. They are made with a few simple ingredients and can be customized to your liking. So next time you are looking for a sweet treat, give raspberry cheesecake cups a try!
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