I’ve been over and over my deep, undying love for cheesecake, and also my reluctance to make a full size one because I will undoubtedly eat it all myself. Recently I’ve been experimenting with various ways to have cheesecake in individual, more portable portions that make it slightly easier to prevent the gobbling situation – mainly because it is so easy to give away and share with others. These raspberry cheesecake cupcakes were a natural choice for me, a lover of both cheesecake and cupcakes (and raspberries!)
I didn’t make any major changes to this recipe. However, a water bath is suggested to prevent the cakes from cracking. I didn’t have a pan big enough to create a bath for a cupcake pan. I skipped it all together and it worked out fine. My cakes didn’t crack or sink, so I think a water bath is unnecessary.
The raspberry marbling on the top is beautiful and adds a pop of color with a touch of raspberry flavor. I made these sweet treats for a get together with friends and once they were set out on the table, they did not last long. Most people who had one quickly had another – so I guess maybe these aren’t completely immune to overindulging. But two of these is still healthier than a whole full size cake, right? And you’re unlikely to get more than two because they will all have disappeared before you have the chance.
