Fan Favorite Triple Berry Cheesecake Cupcakes With Sour Cream Glaze, Mixed Berry Compote, Fresh Whipped Cream, Graham Cracker Crust
Serves: 6
Estell Schumm
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
48
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
110 g
Graham Cracker1.75 cup
Cream Cheese1 tbsp
Granulated Sugar2 tbsps
Flour1 cup
Sour Cream1 cup
Heavy Whipping Cream3 tbsps
Sugar1 cup
Blueberry1 cup
Raspberry1 cup
StrawberryDirections:
1
Preheat the oven to 350 degrees F
2
Line a regular-sized muffin tin with 12 aluminum cupcake liners
3
For the graham cracker crust: Put the melted butter and graham crackers in a food processer
4
Blend until the graham crackers are crushed
5
Press 1 tablespoon of graham cracker mixture into the bottom of each cupcake liner, making sure to pack it down
6
For the cheesecake cupcakes: In the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down the sides as needed
7
In a large bowl, whisk together the sugar and flour
8
With the mixer on low speed, gradually add the sugar mixture to the cream cheese and mix until smooth
9
Add the sour cream and vanilla paste and mix until smooth
10
Add the egg, beating until just combined; do not over mix
11
Fill the cupcake liners three-quarters full
12
Bake for 15 minutes
13
Cool slightly until the cupcakes become concave
14
For the sour cream glaze: In a medium bowl, stir together the sour cream, sugar and vanilla paste
15
Place a heaping tablespoon of glaze in the center of each cupcake
16
Return to the oven for 10 minutes
17
Cool to room temperature on a wire rack, and then chill in the refrigerator until cold, at least 2 hours
18
To assemble: Pipe Fresh Whipped Cream around the rim of the cupcake leaving an empty space in the middle
19
Fill the empty space in the middle with Mixed Berry Compote
20
Using the bowl of an electric stand mixer fitted with whisk attachment, whip the heavy cream and sugar until soft peaks form
21
Put into a pastry bag fitted with a star tip
22
In medium saucepan over medium-high heat, bring the berries and sugar to a boil, stirring constantly until thick
23
Remove from the heat and chill until cold