Raspberry Swirl Cheesecake Cupcakes

 

I’m not ashamed to admit that I was an (often) strange, awkward child.

I always ate my vegetables.  I didn’t actually (or rather knowingly) eat processed sugar until middle school.  Instead of the cool Horse Riding Girl Scout camp, I chose the more the dorky cooking camp.

And for a period of time as a child, my preferred playtime activity was “pioneer girls” — and, speaking of Girl Scout camps…I totally rocked 1870s Girl Scout camp too.  Basket weaving and sewing anyone?

 

Surprisingly, I had more friends than one would expect.

 

 

I’ve come to realize that an awkward child will grow into an awkward adult.

I still love my veggies.  I check out archaeology textbooks from the library and download 64 page PDFs on food security “just because.”  And all too often find that I’m the only one laughing at one of my jokes.  (I swear, some of them were definitely funny!)

I always manage to come into the conversation at the wrong time and either stand there with a strange look on my face as I try to piece together the story, or beg everyone to start over.

I blame my job for the fact that I’m constantly covered in bruises and scrapes, when it’s really that I’m just that much of a klutz.

Cat hair is always around.  {image, below – although in my defense, she did just jump on the table….and get thrown off}

 

 

And so I’m starting, somewhat slowly, to embrace the awkward.  It’s what makes me … me.  And because, hey, awkward happens to the best of us.

 

Besides, now it comes with cheesecake.

 

Which, we can all recognize, is never awkward.

 

 

Raspberry Swirl Cheesecake Cupcakes
From Annie’s Eats
Makes 36

For the crust:
1½ cups graham cracker crumbs
4 Tablespoons unsalted butter, melted
3 Tablespoons sugar

Preheat the oven to 325 degrees F.

Line cupcake pans with paper liners and set aside.

In a small bowl, mix together the graham cracker crumbs, melted butter, and sugar.  Using a fork, stir together until all the dry ingredients are moistened and the butter is well incorporated.

Press one Tablespoon of the graham cracker mixture into the bottom of each cupcake liner.  You can use your fingers, but I also found that a small drinking glass works just as well.

Bake five minutes, or until set.  Transfer the cupcake pans to a cooling rack, leaving the paper liners and graham cracker crust inside.

 

For the raspberry swirl:
6 ounces fresh raspberries
2 teaspoons sugar

Combine the raspberries and sugar in a blander and process until smooth.

Then pass the puree through a fine mesh sieve to remove the seeds.  Set aside.

 

For the filling:
2 pounds cream cheese, room temperature
1½ cups sugar
Pinch of salt
1 teaspoon vanilla extract
4 large eggs, room temperature

In the bowl of an electric mixer, beat the cream cheese on medium-high speed until fluffy.  Blend in the sugar until smooth.  Add the salt an vanilla.  One at a time, add the eggs, mixing well after each.

Spoon three Tablespoons of the cheesecake batter over the graham cracker crusts in each liner.  Dot 1/2 teaspoon of the raspberry puree over the cheesecake filling.  Using a toothpick, lightly swirl the raspberry with the cheesecake to create a marbled effect.  I also found it pretty to first make lines horizontally, then vertically, to make some a more “checkered” pattern.

Bake at 325 degrees F for about 22 minutes, rotating the pans halfway.  The filling should be set, there should be a small crack in the tops of the cupcakes, and they will have puffed up quite a bit, which will eventually sink back in.

Once the cupcakes have sunken back, carefully remove them from the pans and transfer to a wire cooling rack and let cool to room temperature.  Transfer the cupcakes to the refrigerator and chill for at least four hours, or overnight, before serving.

 

These can be easily frozen after baking and thawed in the refrigerator.

 

For an easy raspberry sauce:

I had some extra raspberry puree left over, so I threw it in a small pot, added a teaspoon lemon juice and several Tablespoons of sugar (to taste) and simmered until it reached my desired consistency.  The sauce will continue to thicken some as it cools, and even more so in the refrigerator (but this final thickening will be reversed somewhat as it reheats).  It’s delicious drizzled over any dessert!