I found this recipe for cheesecakes a while ago (my sister showed it to me) and after putting it off for two weeks, we finally made them! The cheesecakes turned out really well c: My friend came and helped with the cheesecake process ^_^
First, we crushed graham crackers which was actually pretty fun. My friend and I crushed them while we waited for my sister to get back from returning something and crushing the crackers didn't take that long. However, we halved the recipe to make 16 instead of 32, but we forgot to halve the graham crackers ;___;
I finally got to use the pig baking utensils my friend got me for Christmas :D I actually used the bottom of the pig to crush the graham crackers and my friend used a spoon XD
Mixing the batter was actually pretty hard even though it was only cream cheese, sugar, bit of salt, and bit of vanilla because we forgot to take the cream cheese out so it would be room temperature. After a bit of defrosting, mixing it was a lot easier.
|Left pan: A, Panda, heart, heart, heart, heart, heart, balloons, swirled panda, heart, heart, mini hearts/dandelion seeds|
Right pan: glazed, big heart, hearts, swirled, hearts, big heart small heart (from left to right)
Making the hearts wasn't that hard, but it wasn't easy either. You put the toothpick above a circle and draw a line down the center. We drew them in a circle to connect the hearts and some of them turned out really nice c:
Halved Recipe *makes 16-18*
3/4 cups finely grounded graham crackers (about 6-8)
1 1/2 tablespoons unsalted butter, melted
3/4 cups + 2 tablespoons sugar
3 ounces fresh raspberries
2 (8-ounce) packages cream cheese, room temperature
1/2 teaspoon pure vanilla extract
2 large eggs, room temperature
1. Preheat oven to 325 degrees. Line standard cupcake tins with paper liners. Stir together graham crackers, butter, and 1 ½ tablespoons sugar; press 1 tablespoon into bottom of each cup. Bake until set and beginning to color at edges, about 10 minutes. Transfer tins to rack to cool.
2. Puree raspberries in a food processor until smooth. Press through a fine sieve; discard solids. Whisk in ½ tablespoon sugar.
3. With mixer on medium-high, beat cream cheese until fluffy. On low, add remaining ¾ cups sugar slowly. Mix in salt and vanilla until well combined. Add eggs one at a time, beating until just combined (do not overmix) and scrape bowl.
4. Spoon 3 tablespoons filling of crust in each cup. Drop dots of raspberry puree and drag the tip of a toothpick down through centers of dots to create hearts.
5. To bake, set pans in oven in pans filled halfway with hot water; bake until set, about 30 minutes, rotating halfway through. Cool cheesecakes and refrigerate. Refrigerate in air-tight containers up to 5 days.
Find the original recipe here