A simple cheese cake but AAAAAmazing!
I love cheesecakes! I am not ashamed to shout it out from my rooftop! The other day I watched ‘Master chef’ where the challenge was to make a perfect cheesecake and I realised how difficult it was to get the right texture and bake them without cracks. It triggered a sudden interest in me to bake one and find out the difficulty level. I checked the web for a good recipe and understood I needed a spring form pan to slide the cake out with ease. So I went shopping and could not get the right sized pan from the shops in our town.
The next alternative was small cheesecakes in cupcake molds. I got this recipe by combining notes from a couple of sites ( joyofbaking, cooks.com and food.com the last one being a microwave cheesecake). I had to modify those recipes to suit my need, especially with less eggs. Mini cakes are easy to share as there is no messy cutting and each one can enjoy a cute little cup of cheesy sweetness.
These cheesecakes in cups are decadent and sinfully good.
- 1¼ cup Graham cracker crumb
- 2 tbsp butter melted
- 1 tbsp sugar
- 1 ½ cup cream cheese
- 1 egg
- ½ cup sugar
- 1 tsp lemon juice
- ½ cup sour cream
- 1 tsp vanilla essence
Topping – Raspberry jam
- 2 cups raspberry fresh or frozen
- 1/2 cup sugar
- 1 tsp lemon juice
- Mix Graham cracker crumb, sugar and butter.
- In a separate bowl combine cream cheese and sugar with an electric mixer until smooth and creamy.
- Add egg, lemon juice, vanilla extract, sour cream and beat well.
- Preheat oven to 325° F
- Place paper cups in muffin pan and press 2 tbsp Graham cracker mixture at the bottom of each cup.
- Pour cheese cake mix into each cup to the desired height. (I should have filled more. This cake will not rise.)
- Place the pan on the middle rack and bake for 18 – 2o minutes. (I baked for exactly 20 minutes)
- Turn off the oven when the center is still jiggly.
- Let it cool on a rack. After it cools it firms up.
- Then put it in the refrigerator for 3 hours or overnight.
- To prepare raspberry jam put the berries in a pan and add sugar on top and let it cook.
- When it boils mash the berries and boil for a few more minutes.
- Add lemon juice and remove from stove.
- Top the cheesecakes with raspberry jam and raspberries.
Cheesecake is my all-time favorite cake as I would not miss any opportunity to order one when dining at a restaurant if it is on their dessert menu. My husband who controls his sweet cravings and our daughter who hates cheesecakes absolutely loved this.
Too tempting…. guess you should these my way…..lol….I have not yet tried baking these…. guess should try after reading yours…..
That looks lovely!!
Gorgeous photos! Thanks for the recipe, I put it on my list to make.
I just loveeee cheesecake too 🙂
Thank you Jeny, Priya, Aruna, eclecticlamb and jujuskitchen. Not started experimenting in my new kitchen. Will begin soon! I am putting things in their right spots.
Hi! Looks great! I’m making for our party this weekend. 🙂 Your directions say to add an egg, but the list of ingredients show two eggs. Which is correct?! Thanks!
I will correct that…it is one egg.
Question, The recipe ingredients show “1 egg” twice. Is it just one egg or is it two eggs?
Thank you Trisha and Kathy for pointing out a big mistake. I used 1 egg….it was a mistake mentioning it twice and I have corrected it now. To err is human…right! Anyways sorry for the confusion caused.
Thanks for clarifying!!! 🙂
You are welcome! Please let me know if it turns out good.
how many does it make??
I normally use a muffin pan with 12 cups but I vaguely remember that I made only 11 cheesecakes. I checked the links I consulted to make my recipe and found that 1 website had 12 cupcakes with almost similar measurements. I guess, I have to make these again to find out the exact number. My bad! I have decided to include the baked quantity in my future posts. Everything is a learning opportunity. Thank you very much! Btw, these cheese cakes freeze well.
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I love cheesecakes and they are perfect in cupcake form!
Me too! I am planning to make a big cheesecake soon!
Thank you! 🙂
This recipe was reblogged here in http://thecupcakedailyblog.com/mini-cheesecake-cupcakes-with-raspberry-topping/
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