Description
Ingredients
Scale
- Crust:
- 1 cup graham cracker crumbs: Provides a sweet, crunchy foundation—excellent for holding the cheesecake filling.
- 2 tbsp sugar: Enhances sweetness, making the crust decadent.
- 4 tbsp melted butter: Binds the crust together while adding richness.
- Cheesecake Filling:
- 8 oz cream cheese: The main component of the cheesecake that gives it its creamy texture.
- 1/4 cup sugar: Balances the tang of the cream cheese and enhances sweetness.
- 1 large egg: Acts as a binding agent, giving the cheesecake structure.
- 1/2 tsp vanilla extract: Provides a warm, aromatic quality that elevates the flavor.
- 1/4 cup melted white chocolate: A rich sweet ingredient that adds creaminess and extra depth of flavor.
- 1/3 cup blueberry preserves: Introduces a fruity, tangy element, enhancing the overall taste and making it visually appealing.
- Topping:
- Fresh blueberries: Offer a fresh burst of flavor and make for a beautiful garnish that completes the dessert.
Instructions
- Preheat your oven: Begin by preheating your oven to 325°F (160°C). This temperature is perfect for baking the cupcakes evenly.
- Prepare your muffin tray: Line a muffin tray with cupcake liners. This not only makes for easy removal but also adds a decorative touch.
- Make the crust: In a medium bowl, mix together 1 cup of graham cracker crumbs, 2 tablespoons of sugar, and 4 tablespoons of melted butter until well combined. The mixture should resemble wet sand. Press this mixture firmly into the bottom of each cupcake liner, ensuring an even layer across all cups.
- Prepare the cheesecake filling: In a large mixing bowl, beat together 8 ounces of cream cheese, 1/4 cup of sugar, 1 large egg, and 1/2 teaspoon of vanilla extract until smooth and creamy. Make sure there are no lumps in the mixture for a silkier cheesecake.
- Incorporate white chocolate: Add 1/4 cup of melted white chocolate to the cream cheese mixture and blend until fully incorporated. This will give the filling an additional creamy texture and sweet flavor.
- Fill the cupcake liners: Pour the cheesecake filling over the crusts, filling each liner about 3/4 full. This allows space for the cheesecake to rise while baking.
- Add blueberry preserves: Carefully add a spoonful of 1/3 cup of blueberry preserves on top of each cheesecake filling. Use a toothpick or a knife to gently swirl the preserves into the filling; be careful not to mix them entirely.
- Bake: Place the muffin tray in the preheated oven and bake for 18-20 minutes, or until the edges are set but the centers may still jiggle slightly.
- Cool and refrigerate: Once baked, remove the tray from the oven and let the cupcakes cool in the tray for about 10 minutes. Then, transfer them to the refrigerator to chill for at least two hours. This step is vital for allowing the flavors to meld and for the texture to set.
- Garnish: Before serving, top each cupcake with a few fresh blueberries for an extra burst of flavor and to enhance the presentation.