Thursday, January 21, 2010

cheesecake cupcakes

Hello everyone, it's been a while since my last post. holiday filled my house with some cakeries, so my mom said not to bake anymore. anyway, even it was late, but i'd still like to wish u all a Merry Belated Christmas and Happy belated New Year. 

Yesterday, i made another cupcakes and another cheesecake. the first baked cheesecake i could make. actually this recipe was quite simple and delicious. unlike other cheesecake which taste a little heavy in our mouth, this one is so light. it just made from softened cream cheese, flour, sugar, and beaten egg whites. pretty delicious though.. 

Cheesecake Cupcakes
by Krystina Castella

2 tbsp unsalted butter, melted
12 graham crackers, finely crushed
2 @8 ounces packages cream cheese, at room temperature
1 cup granulated sugar
4 tsp all purpose flour
1/2 tsp vanilla extract
1/2 tsp almond extract
4 large egg whites
1/2 tsp cream of tartar

  1. preheat the oven to 350 degree F. insert liners into a medium cupcakes pan and lightly coat with cooking spray.
  2. combine the butter and graham crackers in a small bowl. evenly sprinkle 1 heaping teaspoon of the mixture on the bottom of the cupcake liners.
  3. in a large bowl combine the cream cheese, sugar, flour, and vanilla with an electric mixer on medium speed until smooth.
  4. in a separate bowl combine the egg whites and cream of tartar. with clean beaters, mix on high speed until stiff peaks form.
  5. carefully fold the egg white mixture into the cream cheese mixture.
  6. carefully, spoon the batter into the cupcake liners until quarters full. bake for 20-25 minutes or until the edge are puffed but the centers look moist. cover and chill cupcakes in the pan in the refrigerator until you are ready to serve them.
  7. serve these with maple syrup and walnut. drizzle maple syrup on the plates or over the cupcakes and top with walnuts
what happened in my kitchen?
  • i just realized that maybe i don't really like the scent of almond essence when it was put in cakes. so i didn't use the almond essence. but i still love it when it is on pudding! :)
  • i didn't have maple syrup and it's quite expensive to buy here. so i looked for the substitution and found a recipe for it. perhaps it doesn't taste as good as maple syrup.. i forgot how maple syrup actually taste like since i only taste that twice (i guess), all that i remember is that maple syrup is sweet. hahaha. you can find the recipe here.
why don't you try this at home, people? anyhow, thanks for reading and HAPPY BAKING!

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