Raspberry Marble Cheesecakes

This month's Martha Stewart Cupcakes Club selection was Raspberry Marble Cheesecakes.  These beautiful little classic cheesecake "cupcakes" turned out to be the perfect Valentine's dessert, but they were so delicious, you should make them any time any time of year.

The cheesecakes had three basic components:  The graham cracker crust, the cheesecake filling and the raspberry swirl topping.  The delicious graham cracker crust is made from melted butter, sugar and crushed graham crackers.

Mix the crust together, put about 1 tablespoon crust mixture in the bottom of a lined muffin tin and bake until set. Now FYI, these little cheesecakes will turn out just fine if you forget to pre-bake the crust. Don't ask me how I know this.  Just go with me on this one. 

Next mix together the cream cheese, eggs, sugar, vanilla and salt.

You probably didn't need to see a picture of this, but I thought that yellow egg was so pretty!

Scoop three tablespoons of cream cheese filling over the crust.

 

Finally, the raspberry swirl.

Here's how you make this part if you don't have a food processor or a fine sieve. 

Get out your trusty blender and add the raspberries plus the sugar.  Blend until it turns all beautiful and syrupy. Leave the seeds.  There is nothing wrong with raspberry seeds.  It's not that I'm lazy, it's just that we are making cheesecakes, not performing brain surgery.  Seeds are good.  And pretty.  And raspberry-y.  

Next, take a moment and admire the beautiful thumbnail in the corner.  My "twin" cousin, the marathoner and world traveler, is flying a million miles from Canada to see me for 20 hours this weekend.  Since I won't be able to train for a marathon, or a 10K, or even a 5K in the next four days, my only hope at preserved self-esteem was to get an OPI-gel manicure.  I hope you understand.  I love her and I can't wait to see her!

Take that beautiful raspberry puree and make three baby spoonful on top of each cheesecake.  

Make a spiral through the puree with a toothpick for these beautiful swirls.

Top the finished cheesecakes with fresh raspberries.

Be prepared to hear comments like, "Mom, these are the best things EVER!"

You can find the recipe on Martha's Website, just portion it out into cupcakes!

Thanks to Gem at Cupcake Crazy Gem for this month's selection!  
Check out the other bakers HERE and join us next month for Lavender Iced Brownies!

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