This featured cheesecake recipe has a pink hue created by the raspberry puree which is combined with a delicious coconut crust infused with lime zest. For Valentine’s Day, I dress the cheesecakes up by creating a heart swirl decoration before it is baked. The decoration stays attractively suspended on top of the thick cheesecake batter.
For the Crust:
1/3 cup all-purpose flour or gluten-free flour blend (I use Bob’s Red Mill 1-to-1 Baking Flour)
2/3 cup graham crumbs (or gluten free graham crumbs)
2/3 cup unsweetened coconut
1 ½ Tablespoons granulated sugar
1 teaspoon lime zest
pinch of salt
1 teaspoon vanilla extract or vanilla bean paste
½ cup melted butter, unsalted
For the Cheesecake Filling:
1 lb. or two 8 oz. packages plain cream cheese, softened
2/3 cup granulated sugar
2 Tablespoons all purpose flour or gluten-free flour blend
1/8 teaspoon fine salt
½ cup raspberry puree
2 Tablespoons sour cream or Greek yoghurt
1 Tablespoon lemon juice
1 Tablespoon vanilla extract or vanilla bean paste
3 eggs, large
For the Raspberry Swirl:
¼ cup raspberry puree
1 ½ Tablespoon granulated sugar
1 egg yolk
Preheat the oven to 350oF (325°F convection).
For the Crust: Combine flour, graham crumbs, coconut, sugar, salt and lime zest in a medium-sized bowl. Pour in the melted butter. Stir well to combine thoroughly.
Place the rings on a parchment-lined baking sheet. PASTRY CHEF TIP:Line the rings with a strip of parchment paper. This not only makes it easier to remove the cheesecakes from the rings, it also creates a clean edge around the mini cheesecake, and helps prevent the possibility of any cracking.
Press 2 tablespoons into bottoms of small ring molds. If you are using a 9” springform pan, line the sides of the pan with a strip of parchment and the bottom of the pan with a circle of parchment paper. Pour the crust into the bottom of the springform pan and press into the bottom and slightly up the sides of the pan.
Bake for 5 – 10 minutes until browned around edges. Allow the crusts to cool.
For the Cheesecake Filling: In a mixer with a paddle attachment, beat the cream cheese and the sugar until smooth and fluffy. Add the flour and the salt. Scrape the sides of the bowl and blend a little longer to a smooth consistency.
Add the raspberry puree, sour cream, lemon juice and vanilla. Blend well (it should be lump- free). Add the eggs, one at a time, and beat until very smooth. PASTRY CHEF TIP:Strain the cheesecake mixture through a medium-meshed sieve to remove any lumps and achieve a silky texture. Using a scoop or spoon, portion the cheesecake custard into the cooled crusts.
For the Raspberry Swirl: Combine the ingredients together in a small bowl. Drizzle this mixture over cheesecake and swirl or create a design. For the hearts, put a drop of puree onto the cheesecake mixture and draw a toothpick from top to bottom to form a heart.
Bake the raspberry mini cheesecakes in the preheated oven for 15 – 20 minutes or until the centre of the mini cheesecake is set and still jiggles slightly. Let the cheesecakes cool to room temperature. Refrigerate and store in a well-sealed container for up to 5 days. (The 9” cake will take approximately 1 ½ hours to bake.)
TO SERVE: Serve the raspberry mini cheesecakes chilled. Garnish as desired with a few fresh berries or fruit coulis.
NOTES: The raspberry mini cheesecakes freeze very well. Store in a well-sealed container for up to 3 months. To use, thaw overnight in the refrigerator.
For further details, including step-by-step photos, please refer to the original post: https://urbnspice.com/my-recipes/how-make-raspberry-mini-cheesecakes/