For this month's Home Bakers Challenge started by Priya of Priya's Versatile Recipes, Siri Nuggehalli of The Brave Cook gave some wonderful options to bake from macarons, whoopie pies to neapolitan cakes and cheesecakes. I chose to bake this highly additive cheesecake cupcakes.
This cupcakes are like mini baked cheesecakes. Though the original recipe calls for vanilla wafers as base, I wanted a crushed biscuit base as in regular cheesecakes. I also added some lemon zest to give a kick to the sweet cream cheese layer. Unlike the regular baked cheesecakes which takes lot of time to make and set, these cupcakes can be put together quickly and just need few hours to chill. You can serve them with fresh berries or top with a berry sauce or jam.
Notes and Tips
- Make sure all ingredients are at room temperature.
- Instead of chocolate sauce, you can top with caramel sauce or berry jam. If using jam, just warm the jam a little and spoon over the cupcakes.