-
1
Preheat the oven to 350 degrees F. Line a regular-sized muffin tin with 12 aluminum cupcake liners.
-
2
For the graham cracker crust: Put the melted butter and graham crackers in a food processer.
-
3
Blend until the graham crackers are crushed.
-
4
Press 1 tablespoon of graham cracker mixture into the bottom of each cupcake liner, making sure to pack it down.
-
5
For the cheesecake cupcakes: In the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down the sides as needed.
-
6
In a large bowl, whisk together the sugar and flour.
-
7
With the mixer on low speed, gradually add the sugar mixture to the cream cheese and mix until smooth.
-
8
Add the sour cream and vanilla paste and mix until smooth.
-
9
Add the egg, beating until just combined; do not over mix.
-
10
Fill the cupcake liners three-quarters full.
-
11
Bake for 15 minutes.
-
12
Cool slightly until the cupcakes become concave.
-
13
For the sour cream glaze: In a medium bowl, stir together the sour cream, sugar and vanilla paste.
-
14
Place a heaping tablespoon of glaze in the center of each cupcake.
-
15
Return to the oven for 10 minutes.
-
16
Cool to room temperature on a wire rack, and then chill in the refrigerator until cold, at least 2 hours.
-
17
To assemble: Pipe Fresh Whipped Cream around the rim of the cupcake leaving an empty space in the middle.
-
18
Fill the empty space in the middle with Mixed Berry Compote.
-
19
This recipe was created by a contestant during a cooking competition.
-
20
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
-
21
Using the bowl of an electric stand mixer fitted with whisk attachment, whip the heavy cream and sugar until soft peaks form.
-
22
Put into a pastry bag fitted with a star tip.
-
23
In medium saucepan over medium-high heat, bring the berries and sugar to a boil, stirring constantly until thick.
-
24
Remove from the heat and chill until cold.
