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"Hunger is the best sauce in the world."--Cervantes

Raspberry Cheesecake Cupcakes Recipe

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This recipe for Raspberry Cheesecake Cupcakes is from The Braunschweig/Kneip Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
¾ C graham cracker crumbs
3 Tab melted butter
3 Tab sugar
½ Tsp almond extract
½ Tsp cinnamon

Raspberry Puree:
⅓ C fresh raspberries
1 Tab sugar

Filling:
8 oz. cream cheese, soft
¼ C sour cream
¾ C sugar
¼Tsp salt
1½ Tsp lemon extract
1½ Tsp lemon zest
2 eggs
Directions:
Directions:
Pre-heat oven to 325º

Line 12 muffin pan with paper liners.

Crust:
Mix all curst ingredients in a bowl. Place 1 Tab into each cupcake liner, using the bottom of a small drinking glass to flatten.

Bake for 5 minutes, cool completely.

Raspberry Puree:
Puree Raspberries and sugar in a blender or food processor.

Pour through a fine mesh sieve to remove seeds. Set aside.

Filling:
Beat cream cheese until fluffy. Blend in sugar & sour cream. Add salt, lemon extract & zest. Beat in eggs. Mix well

Spoon 3 TAB of filling into each cupcake liner.
Place 3 dots of the raspberry puree over filling. Use a toothpick to swirl and create a marbled effect.

Bake until filling is set, approx 20 minutes.

Cool and top each with one with a whole raspberry.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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