Sunday, August 30, 2009

Martha Stewart's Raspberry Marble Cheese(CUP)cakes

My favourite cheesecakes are the ones you get in Starbucks - White Chocolate Raspberry Cheesecake, althought I think its moreso beacuse in Paris, cheesecakes do not exist! Quel sacrilège!
So anywhos, it had been ages, almost a year back when I made cheesecakes, and so thought could try out testing a recipe from Our Lady of cooking/home living/entertaining/styling/and the list goes on , ladies and gentlemen --- Martha Stewart......(applause applause!!)
 In her book Martha Stewart's CUPCAKES, there is a pretty recipe about making the cheesecake.

The recipe follows: makes 16 cups

3/4 cup finely ground sweet crackers (or non-salty ones) - I used Petit Lu Caramel
1 1/2 tablespoons butter (unsalted and melted)
3/4 cups sugar + 2 1/2 sugar
125 grams fresh raspberries
450 grams cream cheese
pinch of salt

2 eggs at room temperature
2 tablespoon tequila

Preheat oven to 180°C. Line the cupcake tins with liners.
  • Mix the crakers with the butter and 1 1/2 sugar. Press 1 tablespoon of the mixture firmly into the bottom of each cup. Pop into the oven for 5 minutes, and then cool on a wire rack.
  • Purée the raspberries in a mixer untill smooth. Pass this mixture through a wire mesh colander/sieve. Remove as much liquid as possible without retaining too many seeds. Mix in 1 teaspoon of sugar.
  • Beat the cream cheeese on high speed for 5-8 minutes untill fluffy. Be sure to scrap down the sides of the bowl to ensure even beating.
  • Add remaining cups of sugar in a slow and steady stream. Add the salt and tequila untill well combined.
  • Add the eggs one by one, beating for 1-2 minutes between each addition.
  • Spoon 3 tablesspoons of the mixture over each cupcake tin. Add 1 teaspoon of prepared raspberry purée in a few dots. With a wooden skewer or toothpick, swirl the sauce around in the cup to achieve the textured finish. 
  • Create a small bain-marie by taking a roasting pan or a large lasagne dish. Put the cupcake tins in this pan and pour hot water in the large pan, the water should reach 3/4 of the cupcake tins. 
  • Bake for 22-25 minutes, rotate the pan halfway through and 10 minutes to ensure even cooking. 
  • Once done, cool and refrigerate for at least 4 hours. 
  • Remove from the tins just before serving. These small bites of heaven taste great with fresh fruits.

No comments:

Post a Comment