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