Manhatan cheesecake cupcakes
I found this simple recipe in a book but it required a lot more sour cream and a bit more cream cheese. So I tweaked it a bit and didn't dare to use a springform in case it ended like a thin flat cake. The result is tasty and love the sharp tarty addition of the blackcurrant jam.
Manhatan cheesecake cupcakes
I found this simple recipe in a book but it required a lot more sour cream and a bit more cream cheese. So I tweaked it a bit and didn't dare to use a springform in case it ended like a thin flat cake. The result is tasty and love the sharp tarty addition of the blackcurrant jam.
Open in Cookpad AppSteps
- 1
Preheat oven to 190 C (170C fan)
- 2
Melt butter in saucepan over low heat and crush biscuits.
- 3
Add biscuits to saucepan
- 4
Prepare some muffin paper cases in a muffin tin and layer them with biscuits mixture
- 5
Mix cream cheese eggs half the vanilla essence and 70grams of the sugar in a bowl (or in food processor)
- 6
Pour over biscuits base and bake for 12-14 minutes or until set
- 7
Remove from the oven and leave to cool for 15 minutes but leave oven on
- 8
Mix sour cream with rest of the sugar and vanilla
- 9
Spoon over cheesecakes, smooth out and return to the oven for another 7 minutes
- 10
Leave to cool and chill overnight or at least for about 6 hours.
- 11
Add topping of your liking. I just spooned some of my homemade blackcurrant jam.
- 12
And enjoy for a coffee break or after dinner
Cooksnaps
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