One of my favorite ways to enjoy the taste of Shavuot is to make luscious sweets in smaller sizes. A good way to do this is to make cheesecake cupcakes. These miniature cakes have advantages over full-size cheesecakes: They are easier to serve and bake more quickly. Unlike typical cheesecakes, cupcakes need only about 20 minutes to bake.

In her new book, 150 Best Cupcake Recipes, Julie Hasson makes several kinds of cheesecake cupcakes. Her basic cheesecake cupcake reminds me of my mother’s cheesecake – it has a graham cracker crust, a cream cheese and sour cream filling and a sweetened sour cream topping added for the last few minutes of baking.

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