Cheesecake Cupcakes, the decorated version

One of my first posts was about cheesecake cupcakes, a recipe I inherited from my mom. It also happens to be my daughter's favorite recipe to bake. Her friends devour these things whenever she makes them. Traditionally, she makes them at least every February for her friend Celeste's birthday. I thought I would share her awesome decorating  from the latest batch. Can you guess the theme*? She uses a toothpick as the brush and supermarket food coloring. A couple of years ago, she painted on the NY Yankees logo and baseballs. I have to say the kid has talent with food coloring!

Check out the recipe. It's so delicious and simple. It's getting cheesecake without having to make a whole cheesecake. Nice little bite-sized cheesecakes. Highly recommended for Valentine's Day!

Link to PDF of cheesecake cupcakes

*They are flags from countries in South America. Celeste had visited them all during a gap year. Except the US flag, of course. But, as a proud American, my daughter had to throw that one in too.

Cheesecake - You crack me up!

First, I'd like to apologize to my loyal readers for my lack of posting. I have been busy working on another blog: School of Eating Good, which is my new baby. This blog features recipes, techniques, and information on basic cooking. School of Eating Good is targeted at young adults who find themselves cooking, often for the first time in their lives. On Facebook, School of Eating Good is associated with Boulder, CO Food Revolution, part of the Jamie Oliver Food Revolution. Search for us and like us!

Back to the cheesecake...lots of people ask me about cheesecake. Has to be the most challenging "easy" dessert out there. Why does my cheesecake crack?? How can I stop this? Why is my cheesecake dry and grainy? I offer a few suggestions here and a recipe.

The Five Reasons for Cheesecake Failure

1. You over-bake it. It's not really a cake, it's a custard. If you bake it until it's solid, it's over-baked. It should jiggle in the center when you take it out of the oven. If the recipe says bake until it doesn't jiggle, get a new recipe, like the one below. Baking the cheesecake less will solve both the cracking and the dry, grainy problem.

Cheesecake Cupcakes

This is a recipe with some history. My mom gave it to me; I have no idea where she got it. I carried it with me to Stanford, where I snagged a husband with them. They are that good. And unlike most cheesecakes, they are unbelievably simple to make. Pamela has been making them for years now. Her gymnastics teammates ask for cheesecake cupcakes on their birthdays. Mom, me, Pamela - three generations of cheesecake cupcake makers winning hearts. Maybe you can win over some hearts with them too.

Cheesecake Cupcakes

Filling:
24 ounces cream cheese, at room temperature
5 large eggs, at room temperature
1 cup sugar
1 teaspoon vanilla extract

Topping:
1/3 cup sour cream
2 teaspoons sugar
1/4 teaspoon vanilla extract

Preheat oven to 300 degrees F.

Line 18 regular sized muffin cups with cupcake liners.

For the filling, beat cream cheese until smooth. Beat in eggs, one at a time. Make sure egg is fully incorporated before adding another. Beat in sugar and vanilla. Divide among muffin cups (about 1/4 cup per cupcake).

Bake for 45 minutes or until just set. Do not overbake! They should not brown at all.

Cool for 5 minutes in the pan.

Combine topping ingredients in a small bowl. Fill the depression in each cupcake (it will form while cooling) with 1 teaspoon sour cream mixture.

Bake for an additional 10 minutes.

Cool completely.

Store in refrigerator. Serve chilled.

Make 18 cupcakes

Link to PDF of Cheesecake Cupcakes Recipe