Ingredients
-
-
2
-
2
-
3
-
5
-
1 1/2
-
1 1/2
-
-
1/4
-
2
-
1
-
1 1/4
-
-
-
Directions
Cheesecake Cupcakes With Raspberry Sauce, This is a modified version of a recipe I found in 500 Cupcakes: The Only Cupcake Compendium You Will Ever Need It is super tasty, not too sweet, and the fruit and sauce on top really compliment the flavors
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Steps
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1
Done
|
Preheat the Oven to 325 Degrees. |
|
2
Done
|
Melt Butter and Mix With Graham Cracker Crumbs. Place That Mixture Into Cupcake Liners to Form the Cheesecake Crust. |
|
3
Done
|
Using a Mixer, Beat Ricotta Cheese Until Smooth. Add in the Cream Cheese and the Confectioner's Sugar, a Little at a Time, and Blend Until Smooth. |
|
4
Done
|
Finally, Add the Eggs and Blend Until Smooth. |
|
5
Done
|
Spoon the Mixture Into the Cupcake Liners With the Graham Cracker Crusts. Bake These For 25 Minutes. |
|
6
Done
|
While the Cupcakes Are Baking, Prepare the Sauce. Add Raspberries, Water, Sugar, and Lemon Juice to a Small Food Processor. Puree the Raspberries Until Smooth. |
|
7
Done
|
After Baking, Allow Cupcakes to Cool For Five Minutes in the Pan Before Removing Them to a Baker's Rack to Cool For an Additional 5 Minutes. Then Spoon the Raspberry Sauce on Top. |
|
8
Done
|
Keep Cooled Until Ready to Serve. They Look and Taste Best Just a Few Hours After Baking, but They Will Last For About 3 Days Covered in the Refrigerator. |
|
9
Done
|
Additional Toppings to Consider: White or Semi-Sweet Chocolate Chips, Coconut Flakes, Blueberries, Fresh Raspberries. |
