Recipe: Tasty Sweet Corn Cheesecake Cupcake

Sweet Corn Cheesecake Cupcake. Combine pureed corn with softened butter Add masa and flour and blend well. These Mini Candy Corn Cheesecakes are easy to make and such a fun dessert for Halloween! Plus, with their mini form, they are perfect for sharing!

They can be served as an appetizer or as a main dish. I've recreated my favorite dish at The Cheesecake Factory: the Sweet Corn Tamale Cakes on a bed of tomatillo cream sauce and topped with a tomato, corn, and. Cheesecake Factory Corn Cakes are a huge hit with our family every time we go to the Cheesecake Factory, especially when we are out in groups and everyone needs a safe "chain" option as I believe it is one of the better ones out there. You can cook Sweet Corn Cheesecake Cupcake using 16 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Sweet Corn Cheesecake Cupcake

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

It also has the largest menu I have ever seen so you can be sure. Sweet Corn Tamale Cakes taste EXACTLY like the infamous appetizer from Cheesecake Factory! This is a copycat recipe like no other! A few weeks ago my husband and I had the pleasure of taking our oldest son out to eat after a pack meeting for Cub Scouts.

Sweet Corn Cheesecake Cupcake instructions

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.

Corn flour, or masa harina, is available at many larger grocers. Here it blends with corn meal, sugar, butter and cream in this luscious pudding-cake. Cakes, cakes, and more cakes, Every kind of cake--from cupcakes, bundt cakes, layer cakes. Trusted Results with Cheesecake factory sweet tamale corn cakes. Just like Sweet Corn Tamale Cakes from Cheesecake Factory..