Try out these delicious cheesecake cupcakes to start your summer days off right!
Strawberry Lemonade Cheesecake Cupcakes
- 1 1/4 cups vanilla wafer crumbs (from about 2 cups cookies)
- 3 Tbsp salted butter, melted
- 1 Tbsp granulated sugar
For the cheesecake
- 3/4 cup granulated sugar
- 1 Tbsp packed finely grated lemon zest
- 2 (8 oz) pkg cream cheese, softened (I always recommend using Philadelphia for cheesecake)
- 2 large eggs
- 1/4 cup sour cream
- 3 Tbsp heavy cream
- 2 Tbsp lemon juice
- 1 – 1 1/2 tsp lemon extract, to taste
- 1/2 tsp vanilla extract
- 8 oz fresh strawberries
- 1 Tbsp sugar, or to taste
- 2 tsp fresh lemon juice
- Preheat oven to 350 degrees. In a mixing bowl whisk together wafer crumbs, melted butter and 1 Tbsp granulated sugar until evenly moistened. Divide mixture among 12 paper lined muffin cups, adding about 1 1/2 Tbsp to each cup (use paper liners, don’t use foil liners) and press mixture in each cup into and even layer. Bake in preheated oven 5 minutes then remove from oven and set aside to cool. Reduce oven temperature to 325 degrees.
- In a food processor, pulse together 3/4 cup granulated sugar with lemon zest (if you don’t have a food processor you can just rub the sugar and lemon zest together with your fingertips). Add cream cheese to a mixing bowl and pour sugar mixture over cream cheese and using an electric hand mixer set on low speed, blend mixture together just until smooth. Stir in eggs one at a time, mixing just until combined after each addition. Blend in sour cream and heavy cream. Stir in lemon juice, lemon extract and vanilla extract. Tap mixing bowl against counter top to release some of the air bubbles, about 30 times. Divide mixture among muffin cups, pouring mixture over crusts and filling each nearly full. Bake in preheated oven 20 – 25 minutes until centers only giggle slightly (cupcakes will become puffed and domed but will sink when removed from oven). Allow to cool to room temperature, about 1 hour, then refrigerate until set, at least 2 hours. Serve with strawberry sauce.
- For the Strawberry Sauce:
- Add strawberries, 1 Tbsp sugar and 2 tsp lemon juice to a food processor and blend until pureed. Chill in refrigerator until ready to use.
- Recipe Source: Cooking Classy
This weather has definitely got us Gourmet Foodiee’s feelin summery! We thought we’d give you an AMAZING summer salad to try. How do we know it’s amazing? The reviews for this recipe were excellent. Here’s what a few people had to say about this recipe!
“A friend and I followed this recipe almost exactly (we doubled the green onion because we love them) and it was SO good! We were a bit skeptical about the coleslaw dressing but it added a wonderful touch of sweetness to the ingredients. The salad was even better the 2nd day so I’d recommend making it the night before if possible to allow the flavors to meld together… YUMMY! Thanks for sharing!”
“This is one of the best recipes that I have found on this site. Fabulous does not even come close to describing it! Everyone loved it and raved about it. Do not hesitate to try this. You can’t go wrong. I used a frozen package of tortellini which I believe was 19 ounces instead of 18oz. the recipe calls for. I also chose to use cherry tomatoes because we prefer them over grape. The salad was easy to make, too. I used my kitchen scissors to cut up the bacon and onion so the process went quickly. I also used a full 12oz. bottle of coleslaw dressing. That’s what was available and I didn’t want a partial jar left in the fridge. I added it slowly to make sure I wasn’t killing the consistency, but it turned out great. Bottom line here is that this recipe is also very forgiving on proportions used. Above all- if you are reading this recipe, don’t hesitate to try it. My many thanks to the submitter! My family thanks you, too! UPDATE: I can’t stop making this!! This is my most repeated recipe from this site!”
T”oo bad it isn’t possible to give ‘only’ 5 stars. OMG…..this was OUTSTANDING. I made no changes whatsoever. Just to die for yummy! I agree with the poster; who would have thought coleslaw dressing would have worked so perfectly. DH agreed. This one is a real keeper. Go to the head of the class MostAwesomeChefEver!!”
Want the recipe? We included it below, but we do give all of the credit to MostAwesomeChefEver who originally posted it on AllRecipes.com. You can find the recipe and other reviews by following the link below:
2 (9 ounce) packages refrigerated three
1 pound bacon
4 cups chopped broccoli
1 pint grape tomatoes, halved
2 green onions, finely chopped
1 cup bottled coleslaw dressing
||Cook the tortellini according to the package directions, drain, rinse with cold water, and refrigerate until cool, about 30 minutes.
||Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon into 1/2-inch pieces while still a little warm.
||Place the tortellini, bacon, broccoli, grape tomatoes, and green onions into a salad bowl. Pour the dressing over the ingredients, and toss lightly to coat. Chill in refrigerator before serving.
||Printed from Allrecipes.com 5/15/2014