Wednesday, February 15, 2012
MSC Club: Raspberry Swirl Cheesecakes
These almost didn't happen (I realize this is often a theme with baking groups). In fact, I made them yesterday morning beginning at 6:30am. Often, if I have all the ingredients, I feel guilty not baking, especially if one of my fellow bakers is hosting.
Anyway, this month's selection for Martha Stewart's Cupcake club was raspberry swirl cheesecakes. The last mini cheesecakes we made for this club, the oreo ones, were so delicious, that I knew these would be good too. They were easy to put together -- graham cracker crust, quick cheesecake batter and raspberry puree swirled in before they went in the oven. However, this was a case of read the whole recipe before starting because I learned that they have to be baked in a water bath. I don't have a roasting pan big enough for my cupcake tins, so I lowered the temperature and baked them without the water. They puffed up beautifully, but once they started to cool, the majorly sunk, which I assume was related to my baking method.
I haven't had a chance to try them yet, but I assume they are delicious. Cheesecake and raspberry -- what could be bad about that? Many thanks to Gem of Cupcake Crazy Gem for hosting. Check out the MSC website for all the other bakers.