Monday, March 17, 2014

Cheesecake sourcream Cupcakes | HBC #10

I first thought that I would skip this month's challenge. But the cheesecake cupcakes looked so cute to be left out. This month's HBC challenge was set by Siri of the brave cook and it was quite an adventurous collection from whoopie pies to macarons to layered neapoliton cakes to this cheesecakes. The huss and I are suckers for cheesecakes and we have our fair share from the Cheesecake factory or bakers square every month.

So these cheesecake cupcakes are not exactly the ones from the challenge but improved to accommodate that ingredients which I had in my pantry. The cream cheese had somehow skipped my mind during grocery shopping and all I had was only half a block of cream cheese which was actually the remnants of a dip that I had made. I knew that running to the grocery store was out of question and so I decided to replace the lost amount with some sour cream. I added the zest of an orange cos I love the sweet note that orange gives to anything baked. As for the topping, all I had was some orange jam which I have been saving for the couronne thats been long time in my mind and so I made my own jam. Thanks to the freezing that I did in summer, I still have loads of blueberries, raspberries and cherries on hand.

Adapted from here
~*What U Need*~
Philadelphia cream cheese - 4 oz
Light sour cream - 1/3 cup
Granulated sugar - 1/4 cup or more
Vanilla extract - 1/2 tsp
Grated orange zest - 1/2 tsp
Egg - 1, room temperature
Vanilla wafers - 6, I used nila

For the raspberry jam:
Raspberries - 1/2 cup, I used frozen
Sugar - 3 tbsp

How I Made it:
Preheat oven to 350F. Place a paper cupcake liner in each of 6-cup muffin pan. Place a vanilla wafer, flat-side down, in each muffin cup. Beat cream cheese until fluffy. I used my stand mixer. Add sour cream and beat well. Next in goes the granulated sugar and vanilla extract. Beat till smooth. Add the egg beating well after adding.

Add the orange zest and mix well. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow the cupcakes to cool completely.

In a medium saucepan, take the raspberries and sugar and cook till it reaches jam consistency. Cool completely and top each cheesecake with 1/2 tbsp of the jam.

Serve chilled!!!

So thats it Folks...
With Love,

Signs off!!!

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  1. That looks so lovely...feel like picking one up right now

  2. these look absolutely perfect! feel like picking them up...

  3. Really it looks so yummy....drool worthy cheesecake...

  4. They look delicious Vimitha. Would like to try them out sometime

  5. Creative cup cakes. Looks so delicious.

  6. Very cute and pretty cheesecake cupcakes! I really should try baking them like that too.

  7. Hi Vimitha, your cupcake look very delightful. Thanks for the step by step tutorial and wonderful recipe.

    Have a nice day.

  8. That looks absolutely divine!

  9. hmm cream cheese cupcakes r so awesome with those stuffed jams..really they are too cute to omit

  10. Delicious..Good clicks too vimitha.

  11. Looks so lovely dear ...tempting :)

  12. Damn cute n very attractive cheesecake cuppies, love that u made that raspberry jam urself..

  13. would love to make this witthout egg though, try to see how it comes out. looks so tempting.

  14. Cute and super tempting,love it

  15. Hi is thr any substitute for cream cheese?


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