Directions
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Preheat the Oven: Start by preheating your oven to 325°F (165°C). This temperature ensures a gentle baking process, allowing the cupcakes to set perfectly without cracking.
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Prepare the Cupcake Liners: Line a cupcake pan with cupcake liners. This not only adds a pop of color but also makes the cupcakes easy to remove.
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Make the Base: In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until fully combined. The mixture should resemble wet sand. Press this mixture firmly into the bottom of each cupcake liner to create a marvelous base to hold the cheesecake filling.
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Mix the Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together using a hand mixer or stand mixer. Mix until the texture is smooth and creamy.
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Incorporate Eggs: Add the eggs to the cream cheese mixture one at a time, mixing well after each addition. This step is crucial, as it ensures that the eggs are fully incorporated, leading to a tremendous creamy texture.
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Flavor It Up: Add in the vanilla extract and sour cream. Mix until fully blended. The sour cream adds an extra layer of richness.
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Fold in the Raspberries: Gently fold in the fresh raspberries and raspberry jam. Be careful not to overmix, as you want the pieces of raspberry to remain intact, creating delightful bursts of flavor.
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Fill the Liners: Spoon the cheesecake mixture over the graham cracker base in each liner, filling them about three-quarters full. This allows room for the cupcakes to rise.
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Bake: Place the cupcake pan in the preheated oven and bake for 20-22 minutes. The centers should be set but may still have a slight jiggle when you gently shake the pan. This will create a tremendous texture that melts in your mouth.
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Make the Compote: While the cupcakes bake, prepare the raspberry compote. In a saucepan, combine the fresh raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries start to break down.
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Thicken the Compote: Once the berries are broken down, stir in the cornstarch mixture. Keep cooking until the compote thickens to your desired consistency. Remove from heat, and set aside to cool.
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Cool the Cupcakes: Once the cupcakes are finished baking, remove them from the oven and allow them to cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely.
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Top with Compote: Once the cupcakes are fully cooled, generously spoon the raspberry compote on top of each cupcake. If desired, garnish with additional fresh raspberries for an extra touch of elegance.
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