Cotton Cheesecake Cupcakes

 

Cotton Cheesecake Cupcakes are a light and fluffy twist on the traditional cheesecake. They’re soft, airy, and perfect for anyone who loves cheesecake with a delicate texture! Here’s a simple recipe to make them:

Ingredients:

For the Cheesecake Cupcakes:

• 8 oz (225g) cream cheese, softened
• 1/2 cup (100g) granulated sugar
• 1/4 cup (60g) sour cream
• 1/4 cup (60ml) heavy cream
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp all-purpose flour
• 1 tbsp cornstarch
• Pinch of salt

For the Base (Optional):

• 1/2 cup (60g) graham cracker crumbs
• 2 tbsp butter, melted
• 2 tbsp sugar

Instructions:

1. Prepare the Cupcake Base (Optional):

• Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.
• In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until everything is combined.
• Spoon about 1 tablespoon of the mixture into the bottom of each cupcake liner, pressing down gently to form a crust.
• Bake for 5 minutes, then remove from the oven and set aside to cool while you prepare the cheesecake filling.

2. Make the Cheesecake Filling:

• In a medium bowl, beat the softened cream cheese until smooth and creamy.
• Add the sugar, sour cream, and heavy cream to the cream cheese, beating until fully combined.
• Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, salt, flour, and cornstarch. Continue mixing until the batter is smooth and creamy.
• Be careful not to overmix to keep the cupcakes light and airy.

3. Bake the Cheesecake Cupcakes:

• Pour the cheesecake batter over the graham cracker crusts, filling each liner almost to the top.
• Place the muffin tin in the oven and bake for 20-25 minutes, or until the edges are set but the center is still slightly jiggly.
• Once done, turn off the oven and leave the cupcakes inside for 10 minutes with the door slightly ajar to allow them to cool slowly.

4. Cool and Chill:

• After 10 minutes, remove the cupcakes from the oven and allow them to cool to room temperature.
• Once they’ve cooled, transfer them to the refrigerator and chill for at least 2 hours (preferably overnight) to set properly.

5. Serve:

• Before serving, you can top the cheesecake cupcakes with fresh fruit, a drizzle of honey, or whipped cream if you like.
• Serve chilled for the best texture and flavor!

These cotton cheesecake cupcakes are incredibly soft and creamy, with just the right amount of sweetness. Would you like any variations, or help with something else?