raspberry marble cheesecakes

These were so delicious, it’s insane. Would you expect any less from a Martha Stewart recipe? My dear husband had a work meeting a couple weeks ago and promised his coworkers that I would bring cheesecake. I know, how sweet of him. Couldn’t have promised cookies. No. Cheesecakes. I had been wanting to try these, so I guess this made the perfect opportunity. These were sooooo good. They were also a lot of work. They needed to be baked in a water bath using a roasting pan, which meant that I could only bake one batch of 12 at a time. It took all evening. But, it was totally worth it. These were the most creamy and delicious cheesecakes I’ve ever had. Thank-you Martha! Definitely try these.

Note: Baking the cupcakes in a hot-water bath produces the creamiest results and prevents the batter from sinking in the oven.

1 1/2 cups finely ground graham crackers (about 12 sheets; use a mini chopper or food processor)
3 tablespoons unsalted butter, melted
1 1/2 cups sugar plus 5 tablespoons, divided
1 container (6 ounces) fresh raspberries
2 pounds cream cheese, room temperature
Pinch of salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature


1. Preheat oven to 325°F (160°C). Line standard muffin tins with paper liners. Stir together ground graham crackers, butter, and 3 tablespoons sugar. Press 1 tablespoon crust mixture firmly into bottom of each lined cup. Bake until set, about 5 minutes. Transfer tins to a wire rack to cool.

2. Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl, pressing with a flexible spatula to remove as much liquid as possible; discard solids. Whisk in 2 tablespoons sugar.

3. With an electric mixer on medium-high speed, beat cream cheese until fluffy, scraping down sides of bowl as needed. With mixer on low speed, add remaining 1 1/2 cups sugar in a steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, beating until just combined after each.

4. Spoon 3 tablespoons filling over crust in each cup. Dollop 1/2 teaspoon raspberry puree in a few dots over each. With a wooden skewer or toothpick, swirl sauce into filling. Place each tin in a roasting pan (bake in batches, if necessary); pour enough hot water into pan to come three-quarters of the way up sides of cups.

5. Bake, rotating pans halfway through, until filling is set, 27-30 minutes. Carefully remove tins from water bath and transfer to wire racks to cool completely. Refrigerate (in tins) at least 4 hours (or out of tins up to 5 days in airtight containers). Remove from tins just before serving.

Source: Martha Stewart’s Cupcakes

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14 thoughts on “raspberry marble cheesecakes

  1. Jill

    Thanks Tripps! You still bake the cheesecakes in a cupcake pan, but you place the cupcake pan in a roasting pan with boiling water about half way up the tin while they’re baking. The cheesecakes themselves never touch water, so no they don’t get soggy. Sorry if that was confusing!


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