Ambitious little me.
I'm in the process of convincing myself that i can bake.
note to self: "yes tanya, you can bake".
So even if im not really a huge fan of cheesecakes, i decided to try making mini cheesecake cupcakes.
(why mini? honestly, im just scared that I'd fail and that an actual cheesecake might not set.)
The original recipe was for a raspbery swirl cupcake but i used strawberries in mine.
i love the swirling part.
Making small dots and then swirling them with a toothpick
STRAWBERRY SWIRL CHEESECAKE CUPCAKE
adapted from Annie
1 1/2 c crushed graham
4tbsp unsalted butter, melted
3 tbsp sugar
press one teaspoon on each cupcake liner
bake in 325F for 5 minutes
just until it sets
for the Strawberry swirl
blend 6oz fresh strawberries and 2 tbsp sugar
strain through a fine mesh sieve
for the filling:
2 lbs cream cheese
1 1/2 c sugar
pinch of salt
1 tsp vanilla
3 large eggs
to assemble fill the cups with 3/4 filling
make dots using the strawberry sauce
and swirl using a tooth pick
bake at 325F for 15-18 minutes or until set.
the cupcakes will create a dome at first but it'll flatten and deflate one cooled.
chill before serving