Happy Mother's Day!! I feel like it's my favorite holiday; I get so happy trying to make my mom happy and feeling special today. She is the most hard working person I know; I don't know how she gets so much done in one day. She has so much love for me, my brother, and my dad; it surprises me everyday. But before making myself cry just thinking how wonderful my mom is, I wanted to share this recipe! My mom loves cheesecake so I wanted to make her this mini beauties.
And the picture up top is modeled by my very own mommy! Look at those beautiful hard-working hands :)
Ingredients
1 stick softened butter
2 packets of chocolate graham crackers
3 eight ounces cream cheese
1 cup sugar
3 eggs
1 eight ounces sour cream
6 ounces raspberries
before starting: wash raspberries, add a couple splashes of water in a small saucepan with the berries and boil on high. Mash the raspberries and then let it boil again until the water reduces, about 10 minutes. use a sieve to sift out the pulp and voila! raspberry sauce.
1. Get the cream cheese, sour cream, and eggs to room temperature (i left them out all day; soft, room temp. cream cheese will keep the cheesecake extremely smooth-textured and not lumpy! soooo crucial.)
2. crush graham crackers into crumbs
3. mix in the butter into the graham crackers until it forms a combined mixture.
4. spoon the mixture into the cupcake liners and use some utensil to mash the graham crackers into the bottom of the liners (i used the twisted inner cap of a thermos).
5. bake for 8 minutes in 350 degree oven.
6. when done, let them cool to room temperature
7. beat the cream cheeses together until it's a smooth texture with no lumps of cream cheese. I beat the cheeses with my stand-up mixer and then by hand to ensure there's no lumps.
8. beat in the sugar real good.
9. then fold the eggs one at a time, mixing until just incorporated each time.
10. fold the sour cream and mix until just incorporated.
11. pour in the cheesecake mixture into each cupcake liner
12. add three small drops of raspberry sauce onto each cheesecake cup
13. take a toothpick and swirl the drops around, swirling just enough to make the marbling effect, not just make a uniformed raspberry layer on top.
14. in the preheated 350 degree oven, add a pan of hot water on the bottom of the oven.
15. place the cheesecakes into the oven and lower the heat to 325 degrees. bake for 12 minutes or until there is only a slight jiggle when shaken.
16. take out of the oven and leave outside until cooled to room temp. then place in fridge, uncovered, overnight.
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