Sweet Corn Cheesecake Cupcake

Posted on December 31, 2021

Sweet Corn Cheesecake Cupcake

Are you looking for recipe inspiration? Sweet Corn Cheesecake Cupcake special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Sweet Corn Cheesecake Cupcake What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Sweet Corn Cheesecake Cupcake, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Sweet Corn Cheesecake Cupcake delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Sweet Corn Cheesecake Cupcake is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Well, this time, let's try it, and vary the Sweet Corn Cheesecake Cupcake yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Sweet Corn Cheesecake Cupcake using 16 ingredient type and 13 manufacturing steps. Here's how to make the dish.

Enjoy! :chef

Ingredients and spices that need to be prepared to make Sweet Corn Cheesecake Cupcake:

  1. Cheese Filling Part
  2. 1/4 cup Vanilla Yogurt
  3. 80 grams Corn Kernels (Varies if you want more/less 'crunch' in your cheesecake filling)
  4. 75 grams Caster Sugar
  5. 1 tsp Vanilla Essence
  6. 1 large Egg
  7. 227 grams Philadelphia Cream Cheese (room temperature)
  8. Base
  9. 100 grams Digestive Biscuits
  10. 50 grams Butter
  11. 1 tbsp Caster Sugar /Granulated Sugar
  12. Toppings (Can be Omitted)
  13. 1/2 tbsp Sugar
  14. 2/3 tsp Gelatine
  15. 3 tbsp hot water
  16. 1 a few corn kernels for decorations

Steps to make a Sweet Corn Cheesecake Cupcake

1
Preheat oven to 150°C. Prepare a cupcake/muffin tin with paper or use aluminium liners instead. (I use aluminium cupcake liners straight)
2
Melt the butter in a pan or microwave it to melt it.
3
Crush the biscuits and add the melted butter, sugar together and mix well.
4
Press the biscuits evenly into the cupcake tins using ur thumb or fingers.
5
Blend the corn kernels in a food processor or blender till you get small bits, but not puree.
6
Cream the cream cheese using a electric mixer or by hand.
7
Add the sugar and continue beating it.
8
Add egg, yogurt and vanilla essence and beat each time you add it until everything is well combined.
9
Add the corn bits and mix well.
10
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.
11
Let the cheesecake cool completely and put in fridge, covered for at least 4 hours.
12
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.
13
Serve Cold!! Enjoy!! =D

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