The recipe for the Chocolate Chip Cupcakes came from Martha Stewart's website. Instead of whole eggs, you only use egg whites which make the cake lighter and a little lower in fat. For the frosting I used the Cooked Flour Frosting from Our Best Bites.
Mini Berry Swirl Cheesecakes
about 24 cupcake sized cheesecakes
- 11/2 cup graham cracker crumbs
- 2 tbs granulated sugar
- 5 tbs melted butter
- 24 oz. of cream cheese (I used a combination of regular and low fat)
- 1/2 cup sour cream
- 1 cup granulated sugar
- 3 eggs
- 1 tsp vanilla extract
- 1/2 tbs lemon zest
- 1 tsp lemon juice
- 1 cups frozen mixed berries (blueberry, strawberry, raspberry, cherry)
- 1/4 cup strawberry jam
- 1/4 cup blackberry jam
Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners.
In a small sauce pan, combine all the ingredients from "Berry Compote". Cook on medium heat for about 10 minutes, stirring constantly until the mixture gets slightly thickened. Let it cool while prepping all the other ingredients.
In a small bowl, combine all the ingredients from "Crust". Press 1 tbs of the mixture into the bottom of each cupcake cupcake liner. Bake for 5 minutes.
In a large bowl, beat the cream cheese and sugar on medium speed until smooth. Beat in vanilla, sour cream and eggs until everything is well incorporated. Fill each lined cups with cream cheese mixture to about 3/4 full. Top each cheesecake with the berry compote and swirl with a knife or in my case chopstick.
Bake over a Bain-marie (water bath) for about 18-20 minutes or until firm but the center of each mini cheesecakes is still a little wiggly. Let it cool in the pans and then wrap the pans in plastic wrap, chill for at least a few hours in the refrigerator.