# Components:
→ Fruit Swirl
01 - 1/2 cup fresh or frozen cranberries
02 - 1/2 cup pitted cherries, fresh or frozen
03 - 1/4 cup granulated sugar
04 - 1 tablespoon water
05 - 1 teaspoon lemon juice
→ Graham Cracker Crust
06 - 1 cup graham cracker crumbs
07 - 2 tablespoons granulated sugar
08 - 4 tablespoons unsalted butter, melted
→ Cheesecake Filling
09 - 450 grams cream cheese, softened
10 - 1/2 cup granulated sugar
11 - 2 large eggs
12 - 1 teaspoon vanilla extract
13 - 1/4 cup sour cream
14 - Pinch of salt
# Directions:
01 - Preheat oven to 160°C (325°F). Line a 24-cup mini muffin tin with paper liners.
02 - In a small saucepan, combine cranberries, cherries, sugar, water, and lemon juice. Cook over medium heat, stirring occasionally, until fruit is tender and mixture has thickened, approximately 8-10 minutes. Allow to cool slightly, then process until smooth. Set aside.
03 - In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until evenly moistened. Distribute one heaping teaspoon of the mixture into each prepared liner and press firmly to create a base.
04 - In a large mixing bowl, cream together the softened cream cheese and sugar until smooth. Incorporate eggs one at a time, ensuring each is fully blended before adding the next. Stir in the vanilla extract, sour cream, and salt until just combined.
05 - Spoon the cheesecake batter into each liner, filling them nearly to the top.
06 - Place 1/2 teaspoon of the fruit puree onto the surface of each cheesecake. Gently swirl a toothpick or skewer through the puree and batter to create a marbled effect.
07 - Bake for 20-25 minutes, or until the centers are just set. Allow the cheesecakes to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. Refrigerate for at least 1 hour before serving.
