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Strawberry Cheesecake Cupcakes
Tested by Dixie Crystals
Chef Eddy Recipe
Strawberry Cheesecake Cupcakes
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Creamy strawberry cheesecake in cupcake form with a graham cracker crust and topped with swirls of sweet strawberry sauce. 

Prep time
0:20
Bake/Cook time
0:40 to 0:45
Yield
12 cupcakes
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Strawberry Cheesecake Cupcakes
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
0:20
Bake/Cook time :
0:40 to 0:45
Yield :
12 cupcakes

INGREDIENTS

Strawberry Sauce

DIRECTIONS

  1. Preheat oven 330°F. Fit a cupcake tin with liners. Set aside.
  2. Mix crushed graham crackers with melted butter and sprinkle evenly into cupcake liners.
  3. Blend two 8 ounce packages cream cheese (reserve 1 package), sugar, and lemon zest on lowest speed, alternatively mix by using a hand held spatula until no lumps remain. Scrape bowl well. Add one egg at a time waiting for previous added egg to be fully incorporated. Scrape bowl and beater between additions.
  4. Add sour cream and vanilla and pour half of batter onto the graham cracker crust.
  5. Spoon 2-3 teaspoons of strawberry jam onto the batter. Pour the remaining cheesecake filling on top.
  6. Place in oven and bake until center of cheesecakes no longer trembles, about 45 minutes. Remove from oven and when cool enough to handle place in the refrigerator.
  7. Meanwhile prepare frosting by mixing remaining cream cheese with powdered sugar on very low speed. Add vanilla and set aside.
  8. When cheesecake cupcakes have cooled, spoon frosting on surface or place in a piping bag fitted with a large star pastry tip. Pipe rosettes on surface.
  9. Prepare strawberry sauce by pureeing 1 cup strawberries with 4 tablespoons sugar.
  10. Drizzle with strawberry sauce. 
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