From My Kitchen To Yours...
world cuisine

New York Style Cheesecake Cupcakes

You have probably heard of New York style cheesecake, but we bet you it is the first time you are hearing about New York style cheesecake cupcakes. If you have heard of it, we bet you will not find one that tastes as outstanding as ours does. We have taken inspiration from the original and signature cheesecake and have transformed it into an innovative delicacy. Both its taste and visual presentation will entice you to order it – simple yet elegant. We baked a buttery graham cracker crust. Next, we filled our cheesecake batter with touches of Madagascar vanilla bean and orange and lemon zest. Our New York style cupcake cheesecake has been garnished with a sweet sour cream sauce. We know you will agree that it is the best New York style cheesecake cupcake! Summary: When I make these, people just RAVE about them!The crumbled graham crackers sprinkled on top add the flavor of a cheesecake base.

INGREDIENTS :

20 ounces cream cheese, softened 1/2 cup sour cream 1 1/2 tablespoons flour 1/2 cup sugar 1/2 tablespoon vanilla 2 eggs 3 or 4 graham crackers, crushed for sprinkling Cream Cheese Frosting 2 1/3 cup confectioners’ sugar, sifted 3 tablespoons unsalted butter, at room temperature 4 oz. cream cheese, cold

INSTRUCTIONS

Preheat oven to 325 degrees. Line 2-12 count cupcake tins with liners. In a small bowl, mix together graham cracker crumbs, 3 Tablespoons sugar, and melted butter with a fork until most and crumbly. Spoon 1 tablespoon of the crust mixture into each cupcake liner. Using a small glass, tamp down crumbs to form a crust. Set aside. In a large bowl, beat cream cheese, 1/2 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour 1/3 cup filling into each prepared liner. Bake 45-60 minutes or until cheese cake is set. Cool to room temperature then top each cheesecake with 1-2 tablespoons of cherry filling. Refrigerate until chilled. Serve immediately. Store remaining cheesecakes in an airtight container for up to 5 days. A skewer inserted in the center should come out clean. Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely. Roughly break up the graham crackers  and put them in a food processor. Process until finely ground. When the cupcakes are cold, spoon the cream cheese frosting on top and finish with a sprinkling of ground graham crackers. Frosting Beat the confectioners’ sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed and continue beating until the frosting is light and fluffy — this should take at least five minutes. However, be careful not to overbeat as the frosting can quickly become runny. Preparation time: 15 minute(s) Cooking time: 45 minute(s) Number of servings (yield): 12

Friend Recipes

Join our Private FB Group For Free

Join our Private FB Group For Free