Easy Mini Marbled Cheesecake Recipe—Mine Are Neon Pink!

/ Wednesday, August 8, 2012

Morning! I woke up a little early today to make mini cheesecakes for the office. My dilemma is often that I love the look of marbled cheesecake but really don't enjoy the addition of any fruit. I'm a cheesecake purist. My food coloring stash was the perfect solution (bonus points because I've been stressing about how I spent time curating my collection and yet never use it)! I portioned out about ½ cup batter into a separate bowl, mixed it with hot pink powder dye and swirled it into the plain batter as you would, say, raspberry jam.

Do you know how to marble batter? It differs depending on what you're making (big cheesecakes, pound cakes, etc) but I think this is the easiest—and tiniest—method. Drop 3 small dots colored batter on top of the plain batter. Use a toothpick or the tip of a pairing knife to swirl each dot, then bring the pattern together (don't over mix or the colors will just bleed together). Quick note: I took a picture of this but forgot to upload—I'll add later tonight!

MAKE: about 3 dozen

8 to 10 graham crackers
2 tablespoons sugar
½ teaspoon salt
5 tablespoons unsalted butter, melted

16 ounces cream cheese, at room temperature 
1 cup sugar
¼ cup heavy cream
3 large eggs
1½ teaspoons freshly squeezed orange juice
2 teaspoons vanilla extract 
Pinch of salt
Food coloring (optional)

1. Preheat the oven to 350˚. Pulse the graham crackers, sugar and salt in a food processor until combined. With the motor running, drizzle in the butter and blend until the mixture resembles wet sand. Press about 1 heaping teaspoon of the crumb mixture into each cup of a mini muffin pan. Bake until set, about 6 minutes; cool completely.
2. Reduce the oven temperature to 325˚.  Beat the cream cheese and sugar with a mixer on medium speed until smooth. Add the heavy cream, eggs, orange juice, vanilla and salt and beat until combined, scraping down the sides of the bowl as needed. Transfer about ½ cup batter to a separate bowl and tint with food coloring. 
3. Divide the plain batter among the muffin cups, filling each almost to the top. Drop 3 small dots colored batter onto each cheesecake and swirl with a toothpick or the tip of a small knife. Bake until set around the edges but slightly giggly in the centers, 8 to 10 minutes. Let cool completely in the pans on racks, then run a knife around the edges of each cup and use the tip to flick up the cheesecakes. 

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