Strawberry Swirl Cupcakes

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

Crust:

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

set aside

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 

enjoy