Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, sweet corn cheesecake cupcake. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Sweet Corn Cheesecake Cupcake is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Sweet Corn Cheesecake Cupcake is something that I’ve loved my whole life.

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

The ingredients needed to make Sweet Corn Cheesecake Cupcake:

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

Steps 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 it up with this exceptional food sweet corn cheesecake cupcake recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!