Sweet Corn Cheesecake Cupcake
Sweet Corn Cheesecake Cupcake

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, sweet corn cheesecake cupcake. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Sweet Corn Cheesecake Cupcake is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Sweet Corn Cheesecake Cupcake is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook 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:
  1. Prepare Cheese Filling Part
  2. Make ready 1/4 cup Vanilla Yogurt
  3. Make ready 80 grams Corn Kernels (Varies if you want more/less 'crunch' in your cheesecake filling)
  4. Prepare 75 grams Caster Sugar
  5. Take 1 tsp Vanilla Essence
  6. Make ready 1 large Egg
  7. Get 227 grams Philadelphia Cream Cheese (room temperature)
  8. Get Base
  9. Prepare 100 grams Digestive Biscuits
  10. Prepare 50 grams Butter
  11. Prepare 1 tbsp Caster Sugar /Granulated Sugar
  12. Prepare Toppings (Can be Omitted)
  13. Make ready 1/2 tbsp Sugar
  14. Get 2/3 tsp Gelatine
  15. Prepare 3 tbsp hot water
  16. Prepare 1 a few corn kernels for decorations
Instructions to make Sweet Corn Cheesecake Cupcake:
  1. Preheat oven to 150°C. Prepare a cupcake/muffin tin with paper or use aluminium liners instead. (I use aluminium cupcake liners straight)
  2. Melt the butter in a pan or microwave it to melt it.
  3. Crush the biscuits and add the melted butter, sugar together and mix well.
  4. Press the biscuits evenly into the cupcake tins using ur thumb or fingers.
  5. Blend the corn kernels in a food processor or blender till you get small bits, but not puree.
  6. Cream the cream cheese using a electric mixer or by hand.
  7. Add the sugar and continue beating it.
  8. Add egg, yogurt and vanilla essence and beat each time you add it until everything is well combined.
  9. Add the corn bits and mix well.
  10. 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.
  11. Let the cheesecake cool completely and put in fridge, covered for at least 4 hours.
  12. 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.
  13. Serve Cold!! Enjoy!! =D

So that’s going to wrap it up for this special food sweet corn cheesecake cupcake recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!