Patty’s raspberry cheesecake bites

Original blog post

Time required: 2 days (overnight chilling)

Yields: 64 pieces

Tools required:

  • electric mixer
  • baking pans: 9″ x 13″ nestled inside 14.5″ by 10.5″
  • heavy tin foil & plastic wrap

Crust ingredients:

  • 5 TBSP unsalted butter, melted
  • 1¾ C honey graham cracker crumbs

Filling ingredients:

  • 1¼ C granulated white sugar
  • 2 TBSP cornstarch
  • 4 blocks of cream cheese, softened (32 oz or 1,000 g)
  • 5 large eggs, room temp
  • 3 containers of raspberries

Topping ingredients:

  • 1½ C sour cream
  • 3 TBSP granulated white sugar
  1. Using centre rack, preheat oven to 176°C / 350°F.
  2. Fill kettle and boil. After water boils, leave on Low for use later.
  3. Line 9″ x 13″ baking pan with foil, and grease the foil.
  4. Melt butter in sauce pan on Low.
  5. Stir graham crumbs into butter and remove from heat.
  6. Pat crumbs into the prepared pan by hand and bake 10 min, cool on rack.
  7. Wash and drain berries, set aside.
  8. In a small bowl, combine white sugar and cornstarch, set aside.
  9. In mixer on Medium speed, beat cream cheese for 5 minutes, scrape down sides every 60 seconds.
  10. Once the cream cheese is beaten, stir in sugar mixture, followed by the eggs, one at a time.
  11. Beat in half of the berries until you see red streaks in the filling.
  12. Pour half of filling onto crust, top with remaining berries, then top with remaining filling.
  13. Set cake into bain marie and bake 50 minutes.
  14. When you remove cake from oven, turn oven off.
  15. Make topping: in small bowl mix together sour cream and sugar. Spoon onto hot cake and spread with a soft spatula.
  16. Return cake to oven for 5 minutes (oven is off).
  17. Cool on rack for 2 hours.
  18. Cover with plastic wrap and refrigerate overnight.
  19. Slice using hot knife method, and let pieces stand 5-10 min before serving.

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