I just love cheesecake, creamy and super yum. But I can not be baking these large cakes just for my family on weekdays.
So I made cheesecake into muffins instead. With fresh strawberries and a cinnamon topping. There are a little fiddly to makebut you can skip the topping to make it easier and quicker.
So I made cheesecake into muffins instead. With fresh strawberries and a cinnamon topping. There are a little fiddly to makebut you can skip the topping to make it easier and quicker.
Strawberry cheesecake muffins
12 muffins
4.4 oz (125g) butter, soft
3/4 cup + 2 tbsp (175 ml) sugar
1 tsp vanilla extract
2 eggs
1 1/3 cup (350 ml)all-purpose flour
1 1/2 tsp bakingpowder
1/2 cup (125ml) milk
3/4 cup (200ml) fresh strawberries, chopped
Preheat oven to 350 F. Line a 12 non stick muffins tin with paper liners.
Using a hand held whisk or a kitchen aid with paddle attachment, beat butter and sugar until light and fluffy.
Add the eggs, one at the time. Beat well after each egg. Sift flour and baking powder together and add to the egg mixture
alternating with the milk. Fill the liners half with batter, one teaspoon cream cheese filling and then some strawberries.
Top with about 1tbsp of the batter and sprinkle on some cinnamon topping. Bake for about 20 minutes. Let them cool 5 minutes in the tin and move to a wire rack to cool compelety.
Cream cheese filling
4 oz cream cheese, room temperature
⅓ cup sugar
½ tsp vanilla extract
Beat cream cheese, sugar and vanilla together.
Topping
1/2 cup all-purpose flour
1/3 cup sugar
1 tsp vanilla sugar
2 tsp cinnamon
Mix all ingrediens together until it resembles course crumbs.
12 muffins
4.4 oz (125g) butter, soft
3/4 cup + 2 tbsp (175 ml) sugar
1 tsp vanilla extract
2 eggs
1 1/3 cup (350 ml)all-purpose flour
1 1/2 tsp bakingpowder
1/2 cup (125ml) milk
3/4 cup (200ml) fresh strawberries, chopped
Preheat oven to 350 F. Line a 12 non stick muffins tin with paper liners.
Using a hand held whisk or a kitchen aid with paddle attachment, beat butter and sugar until light and fluffy.
Add the eggs, one at the time. Beat well after each egg. Sift flour and baking powder together and add to the egg mixture
alternating with the milk. Fill the liners half with batter, one teaspoon cream cheese filling and then some strawberries.
Top with about 1tbsp of the batter and sprinkle on some cinnamon topping. Bake for about 20 minutes. Let them cool 5 minutes in the tin and move to a wire rack to cool compelety.
Cream cheese filling
4 oz cream cheese, room temperature
⅓ cup sugar
½ tsp vanilla extract
Beat cream cheese, sugar and vanilla together.
Topping
1/2 cup all-purpose flour
1/3 cup sugar
1 tsp vanilla sugar
2 tsp cinnamon
Mix all ingrediens together until it resembles course crumbs.
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