A few years ago I found out (thank goodness) that I happen to love me some cheesecake. It just so happens that strawberry cheesecake is just about the best of the best if you ask me. It is light, ooh so sweet, and it just melts in your mouth. God only knows what would happen if I were left alone with a whole cheesecake, I mean hello 20 pounds 😉 . So when I found out I could have one of my dream desserts in a real person size, I could not wait to make these cupcakes.
These cupcakes turned out so dang good. They were gobbled up in no time. If you wanted to change yours up a bit, you could even use raspberry or blueberry in stead of strawberry. They will turn out great either way and you will be thanking me for this one.
INGREDIENTS – CRUST:
- 1-1/2 cups gram cracker crumbs
- 4 tbsp. unsalted butter, melted
- 3 tbsp. sugar
- 6 oz. fresh or frozen strawberries
- 2 tbsp. sugar
- 2 lbs. cream cheese, at room temperature
- 1-1/2 cups sugar
- pinch of salt
- 1 tsp. vanilla extract
- 4 large eggs, at room temperature
- Preheat the oven to 325˚ F. Line cupcake pans with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir together with a fork until well blended and all the dry ingredients are moistened. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. (I like to use a small drinking glass to easily and evenly press the crumbs down. Bake until just set, 5 minutes. Transfer to a cooling rack.
- To make the strawberry puree, combine the strawberries and sugar in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds.
- To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy . Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition.
- To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot a ½ teaspoon of the strawberry puree in a few dots over the cheesecake filling. Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.
- Bake until the filling is set, about 22 minutes, (you may want to place the cupcake pans in a small water bath) and rotate the pans halfway through baking. (They will look quite puffed initially but will return to normal quickly.) Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before serving.
Source – annies-eats.com