Respberry swirl cheesecake cupcake

Projek dapur di awal pagi tadi. Selepas beberapa tugasan harian selesai kita pun mula membuat cheesecake dalam bentuk cuppies. Nampak macam senang hehe memang senang pon walaupun lihat resepinya agak panjang juga. Setelah di baca dan faham nampak ringkas je. Saya buat setengah adunan saja sebab nak cuba dulu manalah tau ..nampak senang nanti buat tak menjadi pulak.

Alhamdulilah akhirnya cheesecake cuppies keluar dengan cantik sekali. Lega...dan suka sekali.  Selepas masak kita biarkan sejuk sebelum di simpan dalam petisejuk .....sebelah petang barulah boleh di makan .

Nampaknya boleh lah di ulang buat sebab sedap dan ringkas.

Pertama kali nya saya lihat cuppies nie dalam blog Anne nampak sangat menarik tapi swirl saya tidak begitu menjadi. Sila lah ke blog beliau di mana dia tunjukan cara cara dalam bentuk bergambar dan lebih cantik.



Respberry swirl cheesecake cupcakeee

Annie

Yield: 32 cupcakes

Ingredients

For the crust:

1½ cups graham cracker crumbs - saya guna ginger snap biscuit

4 tbsp. unsalted butter, melted

3 tbsp. sugar

For the raspberry swirl:  - Saya guna raspberry puree

6 oz. fresh raspberries

2 tbsp. sugar

For the filling:

2 lbs. cream cheese, at room temperature

1½ cups sugar

Pinch of salt

1 tsp. vanilla extract

4 large eggs, at room temperature

Directions

1.Preheat the oven to 325˚ F.  Line cupcake pans with paper liners.  In a small bowl, combine the graham cracker crumbs, melted butter and sugar.  Stir together with a fork until well blended and all the dry ingredients are moistened.  Press 1 tablespoon of the mixture into the bottom of each cupcake liner.  (I like to use a small drinking glass to easily and evenly press the crumbs down.  Bake until just set, 5 minutes.  Transfer to a cooling rack.

2.To make the raspberry puree, combine the raspberries and sugar in a blender or food processor.  Process until smooth, then pour through a fine mesh sieve to remove the seeds.

3.To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy.  Blend in the sugar until smooth.  Mix in the salt and vanilla.  Beat in the eggs one at a time, mixing well after each addition.

4.To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner.  Dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling.  Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.

5.Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking.  (They will look quite puffed initially but will return to normal quickly.)  Transfer to a wire cooling rack and let cool to room temperature.  Transfer to the refrigerator and let chill for at least 4 hours before serving.