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.