Apricot cup-cheese-cakes

I had an urge to bake cupcakes today. So I was flipping through my Martha Stewart cupcake book, trying to decide if I wanted something new, or one of the oldies. I came across this one which I have refused to make for years because its picture is similar to that of a raw egg. But today, it caught my eye, because my mom just canned a whole batch of apricot jam which I am always looking for an opportunity to eat. The chocolate, cheesecake, and apricot flavors seemed like odd amigos, but they complement eachother better than you would imagine. I love them! They were pretty quick and easy; and no icing is involved, an encouragement to me! If you don’t happen to be an apricot fan (you’re crazy if you’re not ; ), I think it would be good with raspberry or cherry jam, too.

Makes 18

Ingredients

  • 3/4 cup crumbled chocolate-wafer cookies (about 18 cookies)
  • 1/2 cup plus 1 tablespoon plus 1 teaspoon sugar
  • 1 1/2 ounces (3 tablespoons) unsalted butter, melted
  • 1 pound cream cheese, softened
  • 1/2 teaspoon pure vanilla extract
  • 2 large eggs, lightly beaten
  • 1/2 cup sour cream
  • Pinch of salt
  • 1/2 cup apricot jam

Directions

  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Mix cookies and 1 tablespoon plus 1 teaspoon sugar in a bowl. Stir in butter. Press 1 tablespoon of mixture in bottom of each cup. Bake until set, about 7 minutes. Let cool in tins on wire racks.
  2. Reduce oven temperature to 275 degrees. Beat cream cheese with a mixer on medium speed until smooth. Add remaining 1/2 cup sugar, then vanilla. With mixer running, add eggs slowly, scraping down side of bowl. Add sour cream and salt. Pour batter into muffin cups, filling almost to the tops.
  3. Bake until sides are set but centers are wobbly, about 20 minutes. Let cool in tins on wire racks. Wrap tins tightly with plastic, and refrigerate 4 hours or overnight.
  4. Warm jam in a small saucepan until liquidy. Strain through a sieve. Spoon 1 teaspoon jam on top of each cake.

 

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7 thoughts on “Apricot cup-cheese-cakes

  1. Pingback: St. Valentine’s Day Cheesecakes | A Gastronome's Closet

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