Ingredients
Crust:
- 1½ cups graham cracker crumbs
- ¼ cup unsalted butter melted
Cheeseca#summerbakes
- 2 cups cream cheese softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- 1 cup fresh raspberries
- 2 tablespoons raspberry jam
Raspberry Compote:
- 1 cup fresh raspberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch dissolved in 1 tablespoon cold water
Instructions
Step 1: Make the Crust
- Preheat your oven to 325°F (165°C). Line a muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs and melted butter until combined.
- Spoon about 1 tablespoon of crust into each liner and press down firmly.
- Bake for 5 minutes. Let cool while preparing the filling.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add sugar and mix until fluffy.
- Beat in eggs one at a time, then add vanilla and sour cream.
- Gently fold in fresh raspberries and swirl in the raspberry jam.
- Spoon the mixture over the cooled crusts, filling each cup nearly full.
Step 3: Bake the Cupcakes
- Bake at 325°F (165°C) for 20–22 minutes, or until centers are just set.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- Refrigerate for at least 3 hours, or overnight.
Step 4: Make the Raspberry Compote
- In a small saucepan, combine raspberries, sugar, and lemon juice.
- Heat over medium until berries release juice.
- Stir in the cornstarch slurry and simmer until thickened (about 2–3 minutes).
- Cool completely before spooning onto chilled cupcakes.
Notes
- Room Temp Ingredients: Ensure cream cheese, eggs, and sour cream are at room temp for a smooth batter.
- Don’t Overmix: Beat just until combined to avoid air bubbles.
- Jam Tip: Warm the raspberry jam slightly before swirling for easier mixing.
- Crust Options: Try chocolate cookie crumbs or shortbread for a twist.
- Mini Version: Use a mini muffin tin for bite-sized cheesecakes; reduce baking time to 10–12 minutes.