Sunday, 20 July 2014


Ingredients:
Crust - 
  • 1 cup chocolate cookie crumbs 
    • about 13 chocolate sandwich cookies
  • 1 Tbsp granulated sugar
  • 5 Tbsp melted butter
Raspberry Sauce - 
  • 6 oz (a slightly rounded cup) fresh raspberries
  • 3 Tbsp granulated sugar
  • 1 tsp corn starch
Filling -
  • 2 (8oz) blocks of full fat cream cheese, room temperature
  • 2/3 cup granulated sugar
  • 1/8 tsp table salt
  • 1 tsp vanilla 
    • I like the clear, Mexican vanilla the best 
  • 1/2 tsp lemon zest (about 1 lemon)
  • 2 large eggs, room temperature
  • 1/2 cup full fat sour cream, room temperature

Methods:
  1. Preheat oven to 300 F.  Prepare your pan(s).
  2. Blend 13 chocolate sandwich cookies by blender
  3. Add 1 Tbsp granulated sugar and 5 Tbsp melted butter, mix until become wet sand.
  4. Press 1 Tbsp of the cookie crust into each cupcake liner that you have set into standard muffin pan.  Press the crust down with your fingers. 
  5. Add 1 cup fresh raspberries, 3 Tbsp granulated sugar and 1 tsp corn starch into cooking bowl.
  6. Break down the raspberries by mashing them.
  7. Remove from heat when thicken.  Transfer to a glass container and cool in the refrigerator until needed. 
  8. Add 2 (8oz) blocks full fat cream cheese into blender and blend it.
  9. Add 2/3 cup granulated sugar, 1 tsp vanilla, 1/2 tsp lemon zest, 2 large eggs and 1/2 cup full fat sour cream. Mix well.
  10. Using an ice cream scoop, fill the cupcake papers. 
  11. Add three "drops" of the cooled raspberry sauce on top of the filled cheesecake batter. 
  12. Use a chopstick or knife to swirl the raspberry sauce into the cheesecake batter. 
  13. Bake on 300 F for 18-22 minutes. 
  14. Cover and refrigerate overnight or for several hours. 
  15. Serve it :)





























 References from: Menu Musings


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