Friday, February 14, 2014
white wine cheesecake cupcakes
White Wine Mini Cheesecakes (makes 7 generously filled or 8 medium filled cupcakes)
What you will need:
1/3 cup graham crumbs (the safeway no name brand are the best imo)
1 tbsp butter (melted)
1 tbsp sugar (optional, vanilla sugar would be great)
1-8 oz package of cream cheese (I used light)
1/4 cup sugar
1 tbsp white wine of your choice
How to make:
Melt 1 tbsp butter in a small microwave safe bowl and add in the sugar and graham crumbs. Mix well and spoon into cupcake liners, pressing firmly into the bottom.
Soften your cream cheese.
This is how I do mine: In a large microwave safe bowl microwave for 30 seconds take out and mash with the beater attachment from a hand mixer (fancy I know) return to the microwave for another 30 seconds. Take out and stir the warmed cheese it should be warn and smooth with no lumps. The beater attachment works better than a spoon or whisk so I have found.
In another bowl mix the wine, sugar and beat in the egg. When the cream cheese has cooled a bit mix into the cheese stirring well so there is no lumps. If you do not wait the egg will get cooked in the hot cheese and make lumps...
Spoon into your cupcake cups and bake at 325 degrees for 25-30 minutes depending on your oven.
Decorate as you please. I made flowers out of slivered almonds and chocolate chips
Baking lessons learned:
* Once out of the oven allow to cool shortly then place in the fridge to cool completely, do not cover they will get wet from the steam. Cheesecake can crack and I have found placing it in the fridge helps this. Once chilled they can be transferred to a tin and covered in the fridge until ready to eat.