Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, sweet corn cheesecake cupcake. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Sweet Corn Cheesecake Cupcake is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Sweet Corn Cheesecake Cupcake is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have sweet corn cheesecake cupcake using 16 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Sweet Corn Cheesecake Cupcake:

1. Prepare Cheese Filling Part
2. Prepare 1/4 cup Vanilla Yogurt
3. Prepare 80 grams Corn Kernels (Varies if you want more/less 'crunch' in your cheesecake filling)
4. Get 75 grams Caster Sugar
5. Take 1 tsp Vanilla Essence
6. Get 1 large Egg
7. Prepare 227 grams Philadelphia Cream Cheese (room temperature)
8. Get Base
9. Take 100 grams Digestive Biscuits
10. Get 50 grams Butter
11. Get 1 tbsp Caster Sugar /Granulated Sugar
12. Make ready Toppings (Can be Omitted)
13. Get 1/2 tbsp Sugar
14. Get 2/3 tsp Gelatine
15. Get 3 tbsp hot water
16. Make ready 1 a few corn kernels for decorations

Instructions to make Sweet Corn Cheesecake Cupcake:

1. Preheat oven to 150°C. Prepare a cupcake/muffin tin with paper or use aluminium liners instead. (I use aluminium cupcake liners straight)
2. Melt the butter in a pan or microwave it to melt it.
3. Crush the biscuits and add the melted butter, sugar together and mix well.
4. Press the biscuits evenly into the cupcake tins using ur thumb or fingers.
5. Blend the corn kernels in a food processor or blender till you get small bits, but not puree.
6. Cream the cream cheese using a electric mixer or by hand.
7. Add the sugar and continue beating it.
8. Add egg, yogurt and vanilla essence and beat each time you add it until everything is well combined.
9. Add the corn bits and mix well.
10. Pour mixture evenly into the prepared tin. And bake for about 18-22 mins till the cheesecake if firm but still wobble in the middle when shaked.
11. Let the cheesecake cool completely and put in fridge, covered for at least 4 hours.
12. Add the gelatine, sugar and hot water together and mix well. Place some corn kernels in the middle of the cheesecake and add half a tablespoon of solution on the top of the kernels and let it set in fridge.
13. Serve Cold!! Enjoy!! =D

So that’s going to wrap this up with this special food sweet corn cheesecake cupcake recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!