My husband and I opted to have my mother make our wedding desserts, instead of going with the typical traditional wedding cake, because she's our favorite baker and makes the most delicious desserts. We were able to create a menu of exactly what we loved and Mom did a fabulous job of making our vision come to life. We opted for cupcakes for both the ease of serving and the opportunity to offer a variety of flavors. The featured cupcake flavors were Pink Champagne and Chocolate w/ Raspberry Filling, both made from scratch. We chose Pink Champagne for the top of our cupcake display. The mini-tiered cake was perfect for the first dessert we shared as husband and wife.
My husband and I both share a love of cheesecake so it was an easy decision to offer cheesecake as a bonus dessert. Our choice was mini Cheesecakes with Raspberry Hearts. These were simple to make ahead of time and the swirl of raspberry puree added that extra touch of flavor and sweetness.
Cheesecakes with Raspberry Hearts
Source: Martha Stewart
1 1/2 cups finely ground graham crackers (about 12)
3 tablespoons unsalted butter, melted
1 1/2 cups plus 5 tablespoons sugar
1 container (6 ounces) fresh raspberries
2 pounds (four 8-ounce packages) cream cheese, room temperature
1 teaspoon pure vanilla extract
4 large eggs, room temperature
Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Stir together crackers, butter, and 3 tablespoons sugar; press 1 tablespoon into bottom of each cup. Bake until set and beginning to color at edges, about 10 minutes. Transfer tins to rack to cool.
Puree raspberries in a food processor until smooth, about 30 seconds. Press through a fine sieve; discard solids. Whisk in 2 tablespoons sugar.
With mixer on medium-high, beat cream cheese until fluffy. On low, add remaining 1 1/2 cups sugar in a slow stream. Mix in salt and vanilla until well combined. Add eggs, one at a time, beating until just combined after each (do not overmix) and scraping bowl.
Spoon 3 tablespoons filling over crust in each cup. Drop two dots of raspberry puree about 1 inch apart in cupcake. Drag the tip of a toothpick or wooden skewer down through centers of dots to create a heart.
To bake, set tins in oven in roasting pans filled halfway with hot water; bake until set, about 34 minutes, rotating halfway through. Transfer tins to racks to cool completely. Refrigerate in tins, uncovered, at least 4 hours; remove from tins.