A friend of mine wanted to bake with me, and so this entry is dedicated to her. Since we both love cheesecake and raspberry-flavored anything, this dessert was a "no brainer." We had our little mishaps in the kitchen. Our first batch turned out fine, but while assembling our second batch, we realized that we had forgotten to put graham cracker crust into the muffin pans. Oh well...that's life. Even though we messed up, the little cheesecakes were still pretty good.
You can follow the step-by-step instructions from Annie's Eats (not affiliated with me!):
Here's a trick for when you want to press graham cracker crumbs into the cupcake pan...use a measuring cup! The 1/4 size cup fits perfectly.
Here is the cream cheese mixture after all the sugar, eggs, and vanilla have been mixed in.
Fill each cupcake liner about 2/3 of the way up.
Add 3 drops of raspberry sauce (I used seedless raspberry jam)
And the final product!
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