Sweet Corn Cheesecake Cupcake.
Hello everybody, it's Drew, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, sweet corn cheesecake cupcake. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.
Sweet Corn Cheesecake Cupcake is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it's fast, it tastes yummy. They're fine and they look fantastic. Sweet Corn Cheesecake Cupcake is something which I've loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have sweet corn cheesecake cupcake using 16 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Sweet Corn Cheesecake Cupcake:
- {Take of Cheese Filling Part.
- {Get of Vanilla Yogurt.
- {Get of Corn Kernels (Varies if you want more/less 'crunch' in your cheesecake filling).
- {Prepare of Caster Sugar.
- {Get of Vanilla Essence.
- {Take of Egg.
- {Take of Philadelphia Cream Cheese (room temperature).
- {Prepare of Base.
- {Get of Digestive Biscuits.
- {Prepare of Butter.
- {Prepare of Caster Sugar /Granulated Sugar.
- {Prepare of Toppings (Can be Omitted).
- {Prepare of Sugar.
- {Make ready of Gelatine.
- {Take of hot water.
- {Make ready of a few corn kernels for decorations.
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.
So that's going to wrap this up for this exceptional food sweet corn cheesecake cupcake recipe. Thank you very much for reading. I'm confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!