Strawberry Cheesecake Cupcakes

tempting eh? hmmmmmm

Ingredients

• 1 package graham cracker crumbs
  
• 1 1/2 sticks of butter (12 Tbs), room temperature
• 1 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 12 Tbs unsalted butter, room temperature
• 1 cup + 2 Tbs sugar
• 1 tsp vanilla extract
• 1/2 cup sour cream or plain yogurt
• 4 large egg whites
• 2 cups fresh strawberries, hulled & coarsely chopped 

~ Preheat oven to 350 F and line 16-18 muffin tins with cupcake liners. 
~ Mix one box of graham cracker crumbs with butter using a food processor.  The mixture should hold together when pressed with fingers, add more butter if needed.  Sprinkle about 1 tablespoon of the crushed graham cracker into the bottom of each prepared muffin tin.  Press down using fingers and bake for 3-5 minutes or until slightly browned.  Remove immediately from oven and set aside to cool.
~ In a medium bowl beat the egg whites until stiff, glossy peaks appear, about 3-4 minutes, be careful not to overbeat.  Set aside.
~ In a small bowl, mix together the flour, baking powder & salt. In a large bowl, cream together butter & sugar until light & fluffy and then add the vanilla & beat on a low-speed.  Then add half the flour mixture until incorporated then mix in the sour cream or yogurt. Add remaining flour & mix until just blended.
~ Gently fold 1/3 of the egg into the batter until combined, do not over mix the egg whites or the cake will fall flat. Add remaining egg and fold in the chopped strawberries.  Fill each muffin tin about 3/4 of the way and bake for about 20 minutes depending on your oven.   You can test the doneness by sticking a toothpick through the center, if it comes out clean it is ready to take out!


Ingredients for Cream Cheese Frosting:

• 2 packets of cream cheese (16 oz)
• 2 sticks of unsalted butter (16 Tb)
• 3 3/4 cups powdered sugar, sifted
• 1 tsp vanilla extract

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.  Add the sugar slowly in small batches, beating on low speed until incorporated.  Once all sugar has been added, increase the speed to high and mix until light and fluffy.  Refrigerate for 1 hour.  When ready to serve, spread icing on cupcakes or use a pastry bag with a star tip.  Garnish with freshly cut strawberries and graham cracker crumbs and refrigerate until ready to serve.

taken from : http://joylicious.net/2011/06/27/strawberry-cheesecake-cupcakes-2/

Strawberry Marble Cheesecake!

 

Le Picture~

Le Ingredients~

2 cups finely ground digestive biscuits, Martha's was just 1 cup

6 tablespoon butter, melted, I used salted butter, Martha's was just 3 tbsp

11/2 cups sugar

200 g strawberries, I used 170g strawberry conserve and added 30ml water and blitz in a food processor and pass through a fine sieve

900g cream cheese

a pinch of salt

1 teaspoon vanilla extract

4 large eggs

juice of about half a lemon, Martha's didn't have this

 

Le Preparations~

1. Preheat oven to 170C. Line standard muffin tins with paper liners, I used a medium paper liner, no 8. Stir together ground digestive biscuits and melted butter. Press 1 tablespoon crust firmly into the bottom of each lined cup. Bake until set, about 5 minutes. Transfer to a wire rack to cool completely.

2. Process the strawberry conserve and liquid, pass through a fine sieve. I omitted sugar as I used conserve, otherwise if you are using fresh strawberries, add 2 tablespoons sugar.

3. Using an electric mixer on high speed, beat cream cheese until fluffy, scraping down sides of the bowl as needed. With mixer on low speed, add 1 1/2 cups sugar in a ste

ady stream, add salt and vanilla until well combined. Add eggs one by one until well incorporated, do not over beat at this point!

4. Spoon 3 tablespoon filling over crust in each cup. Dollop 1/2 teaspoon strawberry puree in a few dots, and using a toothpick, swirl the puree into the filling. Place each tin in a roasting pan, pour enough hot water into the roasting pan to come to three quarters of the way up sides of the cups. This is to prevent the cakes from sinking when baked.

5. Bake for about 25 to 30 minutes. Carefully remove tins from the water bath and let cool completely and chill in the fridge for at least for hours before removing from the tins.

 

Taken from : http://kitchenguardian.blogspot.com/2010/03/not-quite-marthas.html#ixzz1ukaQ8Lv6