Preheat and Prepare: Preheat your oven to 325°F (165°C) and line a cupcake pan with liners for easy cleanup.
Crust Creation: In a bowl, mix graham cracker crumbs with melted butter until well combined. Press this mixture firmly into the bottom of each cupcake liner, creating a sturdy and delicious crust foundation.
Creamy Cheesecake Filling: Using a mixer, beat the softened cream cheese and granulated sugar until smooth and creamy. Gradually add the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and sour cream until the mixture is velvety smooth.
Raspberry Infusion: Gently fold in the fresh raspberries and raspberry jam, being careful not to overmix. This step ensures each bite is bursting with fruity goodness.
Bake to Perfection: Fill each cupcake liner with the cheesecake mixture, distributing evenly. Bake in the preheated oven for 20-22 minutes or until the tops are set and lightly golden.
Compote Creation: While the cupcakes bake, prepare the raspberry compote by combining fresh raspberries, granulated sugar, and lemon juice in a saucepan over medium heat. Allow the berries to break down and release their juices. Then, add the cornstarch mixture, stirring until the compote thickens to a luscious consistency.
Finishing Touches: Once the cupcakes have cooled, generously top each with a spoonful of the homemade raspberry compote and garnish with additional fresh raspberries for an extra burst of flavor and visual appeal.
Serving Tips:
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