Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, sweet corn cheesecake cupcake. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Sweet Corn Cheesecake Cupcake is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Sweet Corn Cheesecake Cupcake is something which I’ve loved my whole life.
I love corn and try to sneak it into everything. Other fans of corn will enjoy these delightful treats, too. Transfer to a large bowl; cool slightly. Beat in remaining ingredients until smooth.
To begin with this recipe, we have to first prepare a few ingredients. You can have sweet corn cheesecake cupcake using 16 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Sweet Corn Cheesecake Cupcake:
- Get Cheese Filling Part
- Get 1/4 cup Vanilla Yogurt
- Prepare 80 grams Corn Kernels (Varies if you want more/less 'crunch' in your cheesecake filling)
- Get 75 grams Caster Sugar
- Make ready 1 tsp Vanilla Essence
- Make ready 1 large Egg
- Take 227 grams Philadelphia Cream Cheese (room temperature)
- Take Base
- Prepare 100 grams Digestive Biscuits
- Prepare 50 grams Butter
- Get 1 tbsp Caster Sugar /Granulated Sugar
- Take Toppings (Can be Omitted)
- Get 1/2 tbsp Sugar
- Get 2/3 tsp Gelatine
- Take 3 tbsp hot water
- Take 1 a few corn kernels for decorations
Cheesecake Bars Cheesecake Recipes Chocolate Cheesecake Cake Chocolate No Bake Desserts Easy Desserts Baking Desserts Baking Recipes Cookie Something Sweet: Candy Corn Cupcakes. Cupcakes are one of my favorite treats to make for any special occasion. Combine pureed corn with softened butter Add masa and flour and blend well. Decadent, irresistible and utterly delicious these cheesecake cupcakes are the perfect way to prepare dessert for a crowd.
Steps 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
Combine pureed corn with softened butter Add masa and flour and blend well. Decadent, irresistible and utterly delicious these cheesecake cupcakes are the perfect way to prepare dessert for a crowd. The BEST Mini Cheesecakes - they're perfectly rich and creamy, with a melt-in-your-mouth texture and an irresistible flavor! Corn flour, or masa harina, is available at many larger grocers. Here it blends with corn meal, sugar, butter and cream in this luscious pudding-cake.
So that’s going to wrap it up for this exceptional food sweet corn cheesecake cupcake recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
