These Raspberry Cheesecake Cupcakes are a delicious treat for any occasion. The base of each cupcake is a buttery graham cracker crust, topped with a rich and creamy cheesecake filling that's perfectly sweetened with fresh raspberries and raspberry jam. After baking, the cupcakes are topped with a tangy raspberry compote, made from fresh raspberries, sugar, and a hint of lemon. The combination of the creamy cheesecake, fruity raspberries, and crunchy graham cracker crust makes these cupcakes irresistible. They're perfect for serving at parties or as a special dessert for family and friends.
Raspberry Cheesecake Cupcakes: A Fruity Twist On A Classic Dessert
Raspberry Cheesecake Cupcakes are a delightful twist on the classic cheesecake, combining the creamy texture of cheesecake with the fresh, vibrant flavors of raspberries. These cupcakes feature a buttery graham cracker crust, which serves as the perfect base for the smooth cheesecake filling. The filling is made from cream cheese, sugar, eggs, vanilla, and sour cream, and is enhanced with fresh raspberries and a swirl of raspberry jam for extra flavor. To top it off, the cupcakes are finished with a homemade raspberry compote, adding a sweet and tangy element to the creamy cheesecake.
INGREDIENTS
- Graham cracker crumbs: 1 ½ cups, for the cupcake crust.
- Unsalted butter: ¼ cup (melted), to bind the graham cracker crust.
- Cream cheese: 2 cups (softened), for the cheesecake filling.
- Granulated sugar: ¾ cup, to sweeten the cheesecake filling.
- Large eggs: 2, added one at a time for a smooth filling.
- Vanilla extract: 1 tsp, for flavoring the cheesecake.
- Sour cream: ¼ cup, to add richness and balance to the cheesecake.
- Fresh raspberries: 1 cup, for folding into the cheesecake filling.
- Raspberry jam: 2 tbsp, for extra raspberry flavor in the filling.
- Fresh raspberries (for compote): 1 cup, to make the tangy topping.
- Granulated sugar (for compote): ¼ cup, to sweeten the compote.
- Lemon juice: 1 tbsp, for a bright, tangy flavor in the compote.
- Cornstarch: 1 tsp (dissolved in 1 tbsp cold water), to thicken the raspberry compote.
INSTRUCTIONS
- Step 1:
- Preheat oven to 325°F. Line a cupcake pan with liners.
- Step 2:
- Mix graham cracker crumbs with melted butter and press into each cupcake liner. Set aside.
- Step 3:
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla and sour cream. Gently fold in raspberries and raspberry jam.
- Step 4:
- Fill liners ¾ full with cheesecake filling and bake for 20-22 minutes, until set. Cool completely, then refrigerate.
- Step 5:
- For the compote, cook raspberries, sugar, and lemon juice in a saucepan over medium heat. Stir in cornstarch mixture and cook until thickened.
- Step 6:
- Top each cooled cupcake with a spoonful of compote. Garnish with extra fresh raspberries.
Serving and Storage Tips
- Refrigerate the cupcakes for at least 1 hour before serving to let the cheesecake set.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Helpful Notes
- For a more pronounced raspberry flavor, add a spoonful of raspberry jam to the compote while cooking.
- To prevent cracks in the cheesecake, avoid overmixing the batter once the eggs are added.
Tips from Well-Known Chefs
- Chef Julia recommends adding a touch of lemon zest to the cheesecake filling for an extra layer of flavor.
Making the Perfect Raspberry Compote
The key to a perfect raspberry compote is to cook the raspberries until they break down completely, allowing the natural juices to create a syrupy base. Adding a small amount of cornstarch helps the mixture thicken just enough to hold its shape when spooned over the cupcakes. The balance of sweetness from the sugar and tartness from the lemon juice ensures that the compote complements the rich, creamy cheesecake filling beautifully.
How to Achieve the Best Texture for Cheesecake Cupcakes
To get the best texture for your cheesecake cupcakes, it's important not to overmix the batter, especially once the eggs are added. Overmixing can incorporate too much air into the batter, causing the cupcakes to rise too quickly in the oven and then crack as they cool. Be sure to mix the batter just until the ingredients are combined for a smooth, creamy texture.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, but make sure to thaw them and drain any excess liquid before folding them into the cheesecake filling or using them for the compote.
How long do these cupcakes need to chill?
It's best to chill them for at least 1 hour before serving, but overnight is ideal for the best texture.
Can I substitute a different fruit for the raspberries?
Yes, strawberries or blueberries would work well as a substitute in both the filling and compote.
Summary
Raspberry Cheesecake Cupcakes are the perfect blend of sweet and tangy flavors. The base is made from graham cracker crumbs mixed with butter, forming a crunchy crust. The cheesecake filling is a smooth mixture of cream cheese, sugar, eggs, vanilla, and sour cream, with fresh raspberries and raspberry jam folded in to give the cupcakes a fruity twist. Once baked, they are topped with a homemade raspberry compote, which adds a vibrant, tangy finish to the creamy cheesecake. Each bite offers a delightful contrast between the rich, creamy filling and the bright, fresh raspberry topping, making these cupcakes a crowd-pleaser for any dessert lover!