I don’t think I’ve ever been so excited about something I’ve baked, ever. These strawberry cheesecake muffins are literally heaven.
I got the original recipe from Sally’s Baking Addiction (one of my favourite food bloggers) and tried it out this afternoon and seriously love this recipe. It’s the perfect summer treat, plus anything that combines my two loves muffins and cheesecake is bound to be a winner. So, I thought I’d share the recipe with you and show you any tweaks or tips that I made along the way.
BISCUIT TOPPING –
50g light brown sugar
60g plain flour
150g caster sugar (or brown sugar, depending on preference)
120g natural yoghurt
2tsp vanilla extract
220g plain flour
1tsp baking powder
CHEESECAKE FILLING –
160g cream cheese
1 egg yolk
1tsp vanilla extract
3tbsp light brown sugar
1. Preheat the oven to 180 degrees and make sure you have a muffin tray and muffin cases. The cases aren’t essential, but they make life a lot easier especially as I noticed that these muffins tend to fall apart quite easily.
2. Start by making the biscuit topping – this represents the cheesecake base. Add the brown sugar, flour and cinnamon to a bowl and then rub in the butter with your fingertips until the mixture resembles breadcrumbs. Put this aside until later.
3. Next we move on to the actual muffin mixture. Start by creaming together the butter and sugar, and then combine both eggs and the yoghurt. After this step the mixture will curdle, but don’t worry, when next you add in the flour and baking powder everything turns out smooth.
4. Once you have a smooth muffin batter, now is time to add in the strawberries. I chopped mine into small chunks, but you can do this however you like.
5. Now for the cheesecake filling. In another bowl, beat the cream cheese so that it is smooth and creamy, and then combine with the egg yolk, vanilla extract and sugar to make a smooth, slightly runny filling.
6. To make the actual muffin, put one spoonful of muffin batter into the bottom of each case. Then place one spoonful of cheesecake filling in the middle, and cover this with another spoonful of muffin batter. You want to fill the whole case. Finish by sprinkling a generous amount of biscuit/crumble topping on top, and then cook for 18-20 minutes.
And there you go! This recipe is really easy but looks and tastes really impressive! I only baked these about an hour ago and half of them are already gone…
Let me know if you try these out, I’d love to hear any changes you’ve made to the recipe!