【Raspberry Cheesecake Cupcakes】
by MaomaoMom
These delicious raspberry cheesecake cupcakes are easy to make and my family loves them.
Meal type: Dessert
Prepare time: 25 minutes
Cook time: 30 minutes
Level: Easy
Yield: 12 servings
Ingredients:
Crust:
1) 1 cup all-purpose flour (120g), 2 tbsp sugar (28g), 1/3 tsp baking powder;
2) 4.5 tbsp butter (67g) diced;
3) 1 extra large egg yolk, ½ tsp vanilla extract;
Cream cheese filling:
4) 1 cup Kraft PHILADELPHIA cream cheese, 1 tbsp lemon juice, ½ cup sugar (105g);
5) 1 extra large egg, 1 egg white;
Raspberry sauce:
6) 1 cup fresh raspberries, 3 tbsp sugar (42g);
7) ½ tsp corn starch, mix well with 1 tbsp water.
Directions：
Crust:
1: Place all ingredients of Ingredient 1) in a bowl and mix well with a fork. Dice butter into cubes and add to the flour (Picture 1). With your fingers or a pastry blender, work butter into flour until the mixture become crumbs (Picture 2).
2: Mix an egg yolk and ½ tsp vanilla extract in a small bowl (Picture 3). Then pour into the flour mixture and mix well with a fork (Picture 4).
3: Scoop the crust mixture into a muffin tin lined with 12 cupcake liners (Picture 5). Bake at 375F/190C for 10 minutes.
Cream cheese filling:
4: Place all ingredients in Ingredient 4) in a bowl. Beat with a handheld mixer at high speed for 2-3 minutes (Picture 6). Add 1 extra large egg and 1 egg white (Picture 7), beat at high speed for another 2 minutes (Picture 8) until smooth.
5: Scoop the cream cheese filling evenly over crust in 12 cupcake liners (Picture 9). Reduce oven temperature to 340F/170C, bake for another 18 minutes until cheese filling is set.
6: Raspberry sauce: place all ingredients of Ingredient 6) in a medium sauce pan. Bring to a boil at medium heat and cook for about 5-8 minutes (Picture 10). Add corn starch and water mixture, stir and cook until sauce thickens.
7: Cool the cheesecake cupcakes for 30 minutes. Drizzle 1 tablespoon raspberry sauce on the top before serving.
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