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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Preheat oven to 350F. wrap exterior of a 9 inch springform pan (including
base) in a double layer of foil; set aside.
Stir together cracker crumbs, melted butter and 2 T sugar in a medium bowl.
Press crumb mixture firmly onto bottom of pan. Bake until set, about 10
minutes. Let cool in pan on a wire rack. Reduce oven temperature to
325F.
Process raspberries in a food processor until smooth, about 30 seconds.
Pass puree through a fine sieve into a small bowl; di
scard solids. Whisk
in 2 T sugar and set aside.
Put cream cheese in the bowl of an electric mixer fitted with the paddle
attachment; mix on medium speed until fluffy, about 3 minutes. With mixer
on low speed, add remaining 1 1/2 cup sugar in a slow steady stream. Add
the salt and vanilla; mix until well combined. Add eggs, one at a time,
mixing each until just combined (do not overmix). Pour cream cheese
filling over crust.
Drop raspberry sauce by the teaspoon on top. With a wooden skewer or
toothpick, swirl sauce into filling.
Set cake pan inside a large, shallow roasting pan. Transfer to oven.
Carefully ladle boiling water into roasting pan to reach halfway up sides
of cake pan. Bake until cake is set but still slightly wobbly in center,
60-65 minutes.
Transfer cake pan to rack; let cake cool completely. Refrigerate,
uncovered, 6 hours or overnight. Before unmolding, run a knife around edge
of cake.
FOR CUPCAKES:
Reduce amount of raspberries to 4 oz and sugar to 4 1/2 tsp in step 3.
Preheat oven to 325F. Place paper liners in the cups of 2 standard 12-cup
muffin tins, and set aside.
Follow step 2, using 2 T sugar and pressing 1 T of the crumb mixture firmly
onto the bottom of each cup in muffin tin. Bake until set, about 5
minutes. Let cool in tins on a wire rack. Leave oven on.
Follow step 3; at the end, whisk 4 1/2 tsp sugar into strained puree.
Follow step 4, mixing in remaining 1 1/2 cup sugar; at the end, spoon 3 T
filling into each cup.
Drop raspberry sauce by the 1/2 tsp over cakes. With a toothpick, swirl
sauce into filling. Bake until set, 10-12 minutes. Let cool completely in
tins on a wire rack. Refrigerate, uncovered, 1 hour or overnight/
Contributor: Martha Stewart Living May 2004
| Ingredients:
1 Cup(s) graham crackers; finely ground
-1
14 81/134 Ounce(s) sugar
6 Ounce(s) raspberries
4 Package(s) cream cheese; room temp
1 pinch of salt
1 Teaspoon(s) vanilla
4 eggs; room temp
1 boiling water; for roasting pan |
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