Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, sweet corn cheesecake cupcake. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Sweet Corn Cheesecake Cupcake is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Sweet Corn Cheesecake Cupcake is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook sweet corn cheesecake cupcake using 16 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Sweet Corn Cheesecake Cupcake:
- Get Cheese Filling Part
- Get 1/4 cup Vanilla Yogurt
- Take 80 grams Corn Kernels (Varies if you want more/less 'crunch' in your cheesecake filling)
- Make ready 75 grams Caster Sugar
- Get 1 tsp Vanilla Essence
- Take 1 large Egg
- Take 227 grams Philadelphia Cream Cheese (room temperature)
- Get Base
- Prepare 100 grams Digestive Biscuits
- Prepare 50 grams Butter
- Get 1 tbsp Caster Sugar /Granulated Sugar
- Make ready Toppings (Can be Omitted)
- Get 1/2 tbsp Sugar
- Get 2/3 tsp Gelatine
- Prepare 3 tbsp hot water
- Make ready 1 a few corn kernels for decorations
Instructions to make Sweet Corn Cheesecake Cupcake:
- Preheat oven to 150°C. Prepare a cupcake/muffin tin with paper or use aluminium liners instead. (I use aluminium cupcake liners straight)
- Melt the butter in a pan or microwave it to melt it.
- Crush the biscuits and add the melted butter, sugar together and mix well.
- Press the biscuits evenly into the cupcake tins using ur thumb or fingers.
- Blend the corn kernels in a food processor or blender till you get small bits, but not puree.
- Cream the cream cheese using a electric mixer or by hand.
- Add the sugar and continue beating it.
- Add egg, yogurt and vanilla essence and beat each time you add it until everything is well combined.
- Add the corn bits and mix well.
- Pour mixture evenly into the prepared tin. And bake for about 18-22 mins till the cheesecake if firm but still wobble in the middle when shaked.
- Let the cheesecake cool completely and put in fridge, covered for at least 4 hours.
- Add the gelatine, sugar and hot water together and mix well. Place some corn kernels in the middle of the cheesecake and add half a tablespoon of solution on the top of the kernels and let it set in fridge.
- Serve Cold!! Enjoy!! =D
So that’s going to wrap it up for this exceptional food sweet corn cheesecake cupcake recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
