Cheesecakes with Raspberry Hearts

This is a cute and super tasty Valentine’s Day dessert. My daughter wrote about them in her kindergarten cookbook. ❤

The recipe was adapted from Martha Stewart Living. I modified the proportions and the method. My husband could have easily eaten two!

Yield: 16 mini-cheesecakes

• 3/4 cup finely ground graham crackers (from 6 crackers)
• 1 1/2 tablespoons unsalted butter, melted
• 3/4 cup plus 1 1/2 tablespoons granulated sugar, divided
• 1 pound (two 8-ounce packages) cream cheese, at room temperature
• pinch coarse salt
• 1/2 teaspoon pure vanilla extract
• 2 eggs, at room temperature
• raspberry jam, warmed in the microwave

1. Preheat oven to 325 degrees, preferably on convection.
2. Line two standard muffin tins with 8 paper liners each. (I used the wells on the outside of the pan.)
3. Grind the graham crackers in a food processor.
4. Add the melted butter and 1 1/2 tablespoons sugar; pulse until combined.
5. Place 1 tablespoon of the graham cracker crust mixture into bottom of each paper liner. Using the bottom of a glass, press mixture flat in the base of each well to form the crust.
6. Bake until set and beginning to color at edges, about 7 minutes on convection or up to 10 minutes in a standard oven. Transfer tins to a rack to cool.
7. Using a stand mixer fitted with the paddle attachment, beat cream cheese on medium-high until fluffy.
8. Reduce speed to low and add remaining 3/4 cups sugar in a slow stream.
9. Add salt and vanilla and mix until well combined.
10. Add eggs, one at a time, beating until just combined after each (do not over mix). Scrape down the sides of the bowl and briefly mix to combine.
11. Spoon 3 tablespoons filling over crust in each cup. (I used a cookie scoop.)
12. Drop two dots of raspberry jam on the surface of each cupcake. Drag the tip of a toothpick or wooden skewer down through centers of dots to create a heart. Alternatively, make one heart in each and drag to form the tip at the base of the heart shape.
13. To bake, set tins in oven in two separate roasting pans. Place on the oven racks in the preheated oven. Fill each roasting pan halfway with hot water.
14. Bake until set, about 30 minutes on convection or up to 34 minutes in a standard oven, carefully rotating halfway through.
15. Transfer tins to racks to cool completely. Refrigerate at least 4 hours, uncovered, prior to serving. If made in advance, cheesecakes can be refrigerated in an air-tight container for up to 5 days.