Cheesecake Cupcakes

This miniatures disappeared the same day I made them, my family devoured them like they were the last desserts they were ever going to eat. But I don't blame them, they were moist and sweet with a hint of saltiness that left you wanting to eat a million if these. The recipe asked for fruit preserves, I used apricot jam for half the cupcakes and for the other half mango preserves. Recipe from The Baking Sheet, Autumn 2005.




Cheesecake Cupcakes
Makes: 12

12oz cream cheese
1/2c sugar
2 Large eggs
1 egg yolk
1tsp lemon zest
1tsp vanilla extract
1/4tsp salt

Beat the cream cheese at low speed of an electric mixer until soft and creamy. Gradually add the sugar, increasing to medium speed, beating until the mixture is light and fluffy. Stop and scrape the sides and bottom of the mixing bowl. Mix in the eggs one at a time, taking care to scrape the bowl after each addition, and mixing until smooth with no lumps. Beat in the egg yolk, lemon zest, vanilla, and salt.

Preheat the oven to 300F. Line the wells of a muffin pan with papers. Scoop the batter into the cupca by tablespoonfuls; the cups should be 2/3 full. Bake for 25 minutes. Once you take them out of the oven, they will fall down a bit and give you the head room you need to put on the topping.

Topping

3/4c sour cream
1 egg white
1/2tsp vanilla extract
1/4c sugar
1/4c fruit preserves

While the cupcakes are baking, combine the sour cream, egg white, vanilla extract, and sugar in a small bowl. After the cheesecakes have baked for 25 minutes, remove them from the oven and spoon a teaspoon of the topping over each, taking care to cover the entire top. Place a half teaspoon of jam or preserves in the center and return the cheesecakes to the oven for 5 minutes. Remove from the oven and cool for 20 minutes before removing from the pan. Chill until ready to serve.