Happy Birthday Jackee

Raspberry Cheesecake Cupcakes

                 Chef LC and Sister Jackee Oct 2011

Individual Servings

of Philadelphia Styled 

Cheesecake Topped 

with Raspberry 

Sauce, Fresh Whipped Cream, & a Vanilla Wafer Cookie

My sister Jackee has an obsession with cheesecake. So on her birthday I surprised her with Raspberry Cheesecake inspired by her favorite restaurant.

This cheesecake is a lighter version of the famous New York style. It is nestled in a vanilla wafer & graham cracker crust, topped with a Raspberry sauce and garnished with fresh whipped cream and a vanilla wafer cookie.  HAPPY BIRTHDAY JACKEE
Raspberry Cheesecake Cupcakes
Yields 1 - 8 Inch Springform or 18 Cupcakes

Ingredients:
1 1/2 Tablespoons Butter
4 Tablespoons melted Butter
1 Cup Graham Cracker & Vanilla Wafer Crumbs
1/2 Teaspoon Cinnamon
12 Ounces Cream Cheese
3/4 Cup Granulated Sugar
4 Eggs - Separated
2 Tablespoons Flour
1 1/2 Teaspoons vanilla Extract
1/2 Teaspoon Salt
2 Cups Heavy Whipping Cream

Directions:
Preheat oven 300 F.  Grease Springform pan or line cupcake pan.

In a food processor, grind cinnamon, vanilla wafers, graham crackers to fine crumbs. Added melted butter and pulse until combined. Press crumbs into bottom of springform pan & 1 inch up sides or cupcake liners (About 1 tablespoon per cupcake). Try using the bottom of a glass or measuring cup to press crumbs. Bake crust for 10 minutes.

In a large bowl using an electric mixer, mix together cream cheese and sugar until smooth, 1-2 minutes. Beat in eggs yolks one at a time. Add flour, vanilla and salt. Turn speed down to low and slowly pour in the cream. In a separate bowl beat the egg whites until stiff peaks form. By hand fold in egg whites thoroughly but do not over mix. Pour mixture into spring form pan or cupcake liners. Set pan into shallow pan containing 1 inch of hot water (springform) an/or about 1/4 to 1/2 an inch for cupcakes.

Bake at 300 F
Springform pan for 1 1/2 hours
Cupcakes for 18-25 minutes

Remove from water bath & let cool to room temperature them refrigerate for at least 6 hours before serving.

Top with Raspberry sauce, fresh whipped cream & a vanilla wafer cookie.

LC Kitchen Tip

A water bath is used to ensures slow cooking. The moisture & gentle heat from the water bath helps prevent crack.

Cheesecakes freeze very well. For best results place a cooled cheesecake in the freezer, uncovered, for 1 hour. Remove sides of springform pan and freeze with the pan bottom in place. After 1 hour, use a knife to separate the cheesecake from the pan and slide onto a heavy cardboard. Wrap in plastic wrap, place inside large freezer bag or wrap it in heavy duty aluminum foil. Label and date & return to freeze. Freeze up to one month.