Here’s the full recipe for Luscious Lemon Raspberry Swirl Cheesecake Cups, continuing from your ingredients for the crust:
Ingredients:
For the Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 1/4 cup unsalted butter, melted
For the Filling:
- 16 oz cream cheese (2 blocks), softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1/4 cup sour cream
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
For the Raspberry Swirl:
- 1/2 cup fresh raspberries (or frozen, thawed)
- 2 tablespoons powdered sugar
- 1 tablespoon lemon juice (optional)
Garnishes (Optional):
- Fresh raspberries
- Lemon zest or lemon slices
- Mint leaves
Instructions:
1. Prepare the Crust:
- Preheat your oven to 325°F (160°C).
- In a medium-sized bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are evenly coated with the butter.
- Divide the crust mixture evenly among 8-10 muffin cups or ramekins (depending on the size you’re using). Press the mixture down firmly using the back of a spoon or your fingers to create a solid, compact crust.
- Bake for 8-10 minutes or until golden brown. Set the crusts aside to cool while you prepare the filling.
2. Prepare the Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2 minutes).
- Add the granulated sugar and continue to beat until fully incorporated.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the vanilla extract, lemon zest, lemon juice, and sour cream until the mixture is smooth.
- Sift the flour into the mixture and mix gently until smooth.
3. Prepare the Raspberry Swirl:
- In a small bowl, mash the fresh raspberries using a fork or potato masher until they form a puree.
- Add the powdered sugar and lemon juice (if using) to the raspberries and mix until combined. This will make the raspberry swirl for the cheesecake.
4. Assemble the Cheesecake Cups:
- Spoon the cheesecake filling over the cooled crusts in your muffin cups or ramekins, filling them about 3/4 full.
- Add a small spoonful of the raspberry puree to the center of each cheesecake cup.
- Use a toothpick or a skewer to gently swirl the raspberry puree into the cheesecake filling. Don’t overmix; you want a marbled effect.
5. Bake:
- Bake the cheesecake cups at 325°F (160°C) for 15-18 minutes, or until the edges are set but the center is slightly jiggly. The cheesecakes will firm up as they cool.
- Allow the cheesecake cups to cool at room temperature for 10 minutes, then refrigerate them for at least 2 hours (or overnight) to fully set.
6. Garnish and Serve:
- Before serving, top each cheesecake cup with fresh raspberries, a sprinkle of lemon zest, or a lemon slice for a decorative touch.
- Optionally, garnish with fresh mint leaves for extra color and flavor.
Tips:
- Use room temperature cream cheese: This helps to prevent lumps and creates a smooth, creamy filling.
- Make ahead: These cheesecake cups can be made a day in advance, making them perfect for parties or special events.
- Raspberry puree: For a smoother texture, you can strain the raspberry puree through a fine mesh sieve to remove the seeds, but it’s optional.
These Luscious Lemon Raspberry Swirl Cheesecake Cups are the perfect balance of tangy, sweet, and creamy with a beautiful swirl of fresh raspberries! Enjoy!
