Raspberry Marble Cheesecakes

Don't you just love things in miniature? I do and I thought I would try this recipe which I adapted from Martha Stewart's Cupcake Cookbook.

I wanted to use my new mini cheesecake pan, featuring removable bottoms, so I halved the original recipe. The recipe that follows is one that has been halved.

Ingredients:
3/4 cups finely ground graham crackers (for those off gluten, you can use gluten-free graham crumbs)
1 1/2 Tb. melted butter
3/4 cup plus 1Tb. sugar
1 pound cream cheese (16 oz.), room temperature
pinch of salt
1/2 tsp. vanilla
2 large eggs

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 3/4 cup 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.

Meanwhile, mix crumbs, sugar and melted butter.

Place a teaspoon or two in each area and press. I used a great tool from pampered chef, but you can use your fingers if you don't have one.

This can be made using a mini muffin pan or regular muffin pan, using muffin cups

This is what the cheesecake mixture will look like once it is all smooth.

Spoon filling over crust

Dollop 1/2 tsp. raspberry puree in a few dots over each. (Martha made her own using raspberries and sugar, which she pureed, but I'm trying to be more like Mary, so used store bought raspberry coulis, which I already had. If I hadn't had this I would have used raspberry jam).

With a wooden skewer or toothpick, swirl sauce into filling.

Doesn't it look pretty? And it took very little effort to get that swirled effect.

Bake in a preheated oven (325 degrees F. for 22 minutes) or until filling is set.

These were delicious!

This is a picture of some I did using a mini muffin pan