I've obviously been a little behind on my posts (not like anyone noticed because, let's be honest, very few people read this blog!) since this recipe is from the Super Bowl. I really like making desserts in cupcake liners, mostly because I enjoy looking for seasonally and/or event appropriate liners. But they're also nice because they're smaller portions and don't need a plate and fork.
These were delicious. A friend of mine who doesn't like cheesecake liked these -- that's the mark of a tasty treat! And also made my night... yes, I have problems.
Ingredients:
1 1/2 c. graham cracker crumbs
4 tbsp. unsalted butter, melted
6 oz. raspberries
2 tbsp. sugar
2 lbs. cream cheese, room temperature
1 1/2 c. sugar
pinch of salt
1 tsp. vanilla extract
4 eggs, room temperature
Event-appropriate cupcake liners
Directions:
Preheat oven to 325 degrees & line a muffin tin with cupcake liners. I was making these for the Super Bowl so, of course, I had to find event-appropriate cupcake liners. How perfect are these?!
Line a muffin tin with the cupcake liners. Melt the butter then combine with the graham cracker crumbs. Put about a tablespoon of the mixture in the bottom of each tin. I used a meat mallet to press the crumbs down. Place in the oven & bake for 5-8 minutes. Transfer to a cooling rack.
Set it aside to use once the cheesecake is made.
I added about a teaspoon of the raspberry puree to each cheesecake but in hindsight, I would've done more. I placed the raspberry puree in dots so that I could swirl it but shockingly enough I was running super late & the swirling turned to quickly mixing it with no regard for aesthetics.
No comments:
Post a Comment