Raspberry Swirl Cheesecake Cupcakes
Yield: 32 cupcakes

Ingredients:
For the crust:
1½ cups graham cracker crumbs
4 tbsp. unsalted butter, melted
3 tbsp. sugar

For the topping:
6 oz. fresh raspberries
2 tbsp. sugar

For the filling:
2 lbs. cream cheese, at room temperature
1½ cups sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperature

Directions:

Preheat the oven to 325˚ F. Line cupcake pans with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir together with a fork until well blended and all the dry ingredients are moistened. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. (you can use a small drinking glass to easily and evenly press the crumbs down) Bake until just set, 5 minutes. Transfer to a cooling rack.

To make the raspberry puree, combine the raspberries and sugar in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds.

To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition.

To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.

Bake until the filling is set, about 25 to 30 minutes in a water bath or 22 minutes in a usual baking, rotating the pans halfway through baking.  (They will look quite puffed initially but will return to normal quickly.)  Transfer to a wire cooling rack and let cool to room temperature.  Transfer to the refrigerator and let chill for at least 4 hours before serving.

Cheesecake with Blueberry Coulis

Ingredients:

Base:
140g digestive biscuits
56g brown sugar
84g unsalted butter

Filling:
500g cream cheese
170g sugar
2g salt
140g eggs (±3 eggs)
14g egg yolks (±1 egg yolk)
75g single cream
3ml vanilla extract

Blueberry Coulis:
1 cup blueberry
2 tbsp sugar
1 tbsp lemon juice

Directions:

Preheat the oven to 330°F/165°C.

Base: Line the base of a 20-23 cm springform tin with a baking paper ( Wrap the outside (bottom and sides) of the springform pan with two layers of aluminum foil to prevent any leaking). Crush the Digestive biscuits finely, mix with sugar and melted butter. Press the biscuit mixture onto the base of the cake tin. Place into the fridge for 10 minutes.

Filling: To prepare filling, beat cheese with a mixer at high speed until smooth. Combine sugar and salt, beat well. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract and single cream. Pour cheese mixture into prepared pan.

Bake the cheesecake in a water bath for 1h and 15min. Bake until the filling is more or less set (it shouldn’t wobble too much, when you lightly shake the cake tin). Remove from the oven and cool for 6 hours.

Topping: To prepare topping, combine blueberry, sugar, and lemon juice in a large saucepan; bring to a boil. Cook 5 minutes. Remove from heat and run through the blender. Cool to room temperature. Cover and chill. Serve over cheesecake.

Removing from pan: When cheesecake is done, remove springform pan or cheesecake pan (if using) from “water bath” in oven. Carefully remove larger pan with water in it from oven. It will be very hot. Discard water when it has cooled. Remove aluminum foil from sides and bottom of pan after your cheesecake has cooled completely in the refrigerator. When you are ready to release sides of springform pan, or remove cheesecake from a cheesecake pan with removable bottom (if using) and cheesecake has cooled in refrigerator at least 4 hours or overnight; this is the best time to remove aluminum foil.

Cheesecake with Cherry Topping

Ingredients:

Base:
140g digestive biscuits
56g brown sugar
84g unsalted butter

Filling:
500g cream cheese
170g sugar
2g salt
140g eggs (±3 eggs)
14g egg  yolks (±1 egg yolk)
75g single cream
3ml vanilla extract

Topping:
284g pitted cherries
1 tbsp lemon juice
3 tsp corn starch
2/3 cup water, tawny port or other sweet red wine
4 tsp water
1/2 cup sugar

Directions:

Pre-heat the oven to 330°F/165°C.

Base:
Line the base of a 20-23 cm springform tin with a baking paper ( Wrap the outside (bottom and sides) of the springform pan with two layers of aluminum foil to prevent any leaking). Crush the Digestive biscuits finely, mix with sugar and melted butter. Press the biscuit mixture onto the base of the cake tin. Place into the fridge for 10 minutes.

Filling:
To prepare filling, beat cheese with a mixer at high speed until smooth. Combine sugar and salt, beat well. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract and single cream.  Pour cheese mixture into prepared pan.

Bake the cheesecake in a water bath for 1h and 15min. Bake until the filling is more or less set (it shouldn’t wobble too much, when you lightly shake the cake tin). Remove from the oven and cool for 6 hours.

Topping:
To prepare topping, combine port(or water), 1/2 cup sugar, cherries, and reserved vanilla bean halves in a large saucepan; bring to a boil. Cook 5 minutes or until cherries are thawed and mixture is syrupy. Remove vanilla bean halves; discard. Combine juice, cornstarch, and 4 teaspoons water, stirring with a whisk until well blended. Stir cornstarch mixture into cherry mixture; bring to a boil. Reduce heat; simmer 3 minutes or until mixture is slightly thickened and shiny. Remove from heat; cool to room temperature. Cover and chill. Serve over cheesecake.

Removing from pan:
When cheesecake is done, remove springform pan or cheesecake pan (if using) from “water bath” in oven. Carefully remove larger pan with water in it from oven. It will be very hot. Discard water when it has cooled. Remove aluminim foil from sides and bottom of pan after your cheescake has cooled completely in the refrigerator. When you are ready to release sides of springform pan, or remove cheesecake from a cheesecake pan with removable bottom (if using) and cheescake has cooled in refrigerator at least 4 hours or overnight; this is the best time to remove aluminum foil.

Dulce de Leche Cheesecake Squares
Makes 64 (1-inch) cheesecake squares

Ingredients:

For crust:
3 1/2 oz graham crackers, crumbled (1cup)
2 tablespoons sugar
3 tablespoons unsalted butter, melted

For filling:
1 teaspoon unflavored gelatin (from a 1/4-oz envelope, will be just about half an envelope)
1/4 cup whole milk
8 oz cream cheese, softened
2 large eggs
3/8 teaspoon salt
1 cup dulce de leche (12 1/2 oz) (recipe follows)

For glaze:
3 oz fine-quality bittersweet chocolate (not unsweetened), coarsely chopped
1/2 stick (1/4 cup) unsalted butter, cut into pieces
2 teaspoons light corn syrup

Directions:

Make crust: Put oven rack in middle position and preheat oven to 325°F. Line bottom and sides of an 8-inch square baking pan with 2 sheets of foil (crisscrossed), leaving a 2-inch overhang on all sides.

Finely grind crackers with sugar and a pinch of salt in a food processor. With motor running, add butter, blending until combined. Press mixture evenly onto bottom of baking pan. Bake 10 minutes, then cool in pan on a rack 5 minutes.

Make filling: Sprinkle gelatin over milk in a small bowl and let stand 2 minutes to soften. Beat together cream cheese, eggs, salt, and gelatin mixture in a bowl with an electric mixer at medium speed until well combined, about 2 minutes, then stir in dulce de leche gently but thoroughly. Pour filling over crust, smoothing top, then bake in a hot water bath (I was able to fit mine in a 9×13-inch baking pan) in oven until center is just set, about 45 minutes. Cool cheesecake completely in pan on rack, about 2 hours. Chill, covered, at least 6 hours.

Glaze cake within 2 hours of serving: Heat all glaze ingredients in a double boiler or a small metal bowl set over a saucepan of barely simmering water, stirring until smooth, then pour over cheesecake, tilting baking pan to coat top evenly. Chill, uncovered, 30 minutes.

Lift cheesecake from pan using foil overhang and cut into 1-inch squares with a thin knife, wiping off knife after each cut. (Don’t skip this step! A clean knife is essential for uber-neat squares.)

Note: Cheesecake (without glaze) can be chilled up to 3 days.

Dulce de Leche (Milk Caramel)

Most of the world makes this by boiling the milk inside a closed can, but  according to the Carnation can label , is not recommended by them. This method works just as well.

Pour one can (14 ounce) sweetened condensed milk into top of double-boiler pan; cover. Place over boiling water. Cook over low heat, stirring occasionally, for 40 to 50 minutes, or until thick and light caramel-colored.

Remove from heat. Whisk until smooth.