Cheesecake is on my bucket-list of recipes to perfect because I’ve only had failed experiences so far. I’ve followed countless recipes, used water-baths, used “guaranteed” tips, only to be left disappointed. My biggest issue isn’t the taste, but it’s the giant crack that runs through the center of each and every cheesecake recipe I’ve tried.
::Sigh:: I guess I just have to keep looking!
In the meantime, I’ve been making do with these cute cheesecake cupcakes I found over at Annie’s Eats. They’re perfectly portioned, and are surprisingly light (as opposed to a traditional dense cheesecake). The only thing I changed was that instead of a fruit swirl, I topped each cheesecake with a strawberry topping.
If you have any tips or suggestions for me, please leave them in the comment section. In the meantime, my search for the perfect cheesecake continues!
Swirled Cheesecake Cupcakes
Yield: 12 to 15 Servings
- ¾ cup graham cracker crumbs
- 2 tablespoons unsalted butter, melted
- 1 ½ tablespoons sugar
- 1 pound cream cheese, softened
- ¾ cups sugar
- ½ teaspoon vanilla
- 2 eggs, at room temperature
- 3 ounces of raspberries, strawberries, or blackberries
- 1 tablespoon sugar
Preheat oven to 325°F and set aside muffin tins fitted with liners.
In a small bowl, combine all of the crust ingredients. Mix well to make sure all of the dry ingredients are moistened.
Press 1 tablespoon of crumbs into the bottom of each cupcake liner. Bake for 5 minutes, or until just set. Cool on a wire rack.
In a large bowl, beat cream cheese on medium-high until light and fluffy. Add sugar and vanilla and mix until smooth. Add eggs, one at a time, beating well after each addition.
Pour batter over crust in each cupcake cavity, filling no more than ¾ of the way up.
Make Berry Puree:
Combine berries and sugar in a bowl and allow it to sit for a few minutes. Blitz in a blender or food processor until smooth. Pour through a fine mesh strainer to remove any seeds.
Using ½ teaspoon worth of puree, spoon a few dots over the cheesecake batter. Use a toothpick to lightly swirl and create a marbled effect.
Fill a roasting pan with water and place on the bottom rack of the oven to create a water bath.
Bake cheesecakes until the filling is set, about 22 minutes, rotating the pans halfway through baking. Transfer to a wire rack and cool completely.
Refrigerate for at least 4 hours before serving.