Categories: BAKING, DESSERT

Ingredients

• For the crust
• 2 tablespoons unsalted butter,melted
• 9 graham crackers, crushed finely
• .
• For the filling
• 2 (8-ounce) packages cream cheese,at room temperature
• 3/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup sour cream
• 2 large eggs
• 3 tablespoons all-purpose flour
• .
• For the topping
• 500 grams fresh strawberries, hulled and halved
• 1/2 cup plus 2 tablespoons sugar
• 1 tablespoon cornstarch dissolved in 1 tablespoon water
• 1 tablespoon fresh lemon juice

Directions

1. Preheat the oven to 300ºF. Line a 12-cup muffin pan with cupcake liners and lightly coat with cooking spray.

2. Make the crust: Stir butter and graham crackers together. Spoon a heaping teaspoon of the mixture onto the bottoms of the cupcake liners and pat down.

3. Make the filling: Using an electric mixer on medium-high speed, beat cream cheese until fluffy. Lower speed and gradually add sugar; beat until smooth. Add vanilla and sour cream; beat until combined. Add eggs, one at a time, beating well after each addition. Add flour; beat until combined.

4. Pour batter into prepared pan until three-fourths full. Bake until just set in the center, about 18 to 20 minutes. Cool cakes in the pan on a wire rack for 5 minutes. Remove from pan; cool completely. Refrigerate overnight.

5. Make the topping: In a saucepan, combine half of the strawberries with sugar. Gently mash strawberries with a fork and cook over medium-high heat until softened, about 3 minutes. Add dissolved cornstarch and bring the mixture to a boil. Remove from heat; stir in lemon juice and remaining strawberries. Transfer to a bowl and cool completely. Refrigerate in an airtight container.

6. Assemble the cupcakes: Spoon about 1 tablespoon strawberry topping onto each chilled cheesecake and serve immediately.

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