|These cheesecake cupcakes were decorated by my daughter - flags of N. and S. America|
There a few tricks to making these, or any other cheesecake.
- Make sure that all the ingredients are at room temperature and the cream cheese is really soft.
- Mix the batter until there are no lumps of cream cheese. If your cream cheese and eggs are warm, they will come together better, without getting lumpy
- Since there is a bit of beating going on, don't try this unless you have an electric mixer. Your arms are going to be exhausted getting this together otherwise.
12 oz. cream cheese, at room temperature
2 ½ large eggs, at room temperature (½ an egg is 1 ½ Tablespoons. Beat an egg then measure what you need.)
½ cup sugar
½ teaspoon vanilla extract
3 Tablespoons sour cream
1 teaspoon sugar
⅛ teaspoon vanilla extract
Preheat oven to 300° F.
Line 9 regular sized muffin cups with cupcake liners.
For the ﬁlling, beat cream cheese until smooth. Beat in eggs, one at a time. Make sure egg is fully incorporated before adding another. Beat in sugar and vanilla. Divide among muffin cups (about ¼ cup per cupcake).
Bake for 45 minutes or until just set. Do not overbake! They should not brown at all. Cool for 5 minutes in the pan. Combine topping ingredients in a small bowl. Fill the depression in each cupcake (it will form while cooling) with about 1 teaspoon sour cream mixture. Bake for an additional 10 minutes.
Cool completely. Store in refrigerator. Serve chilled.