-
1
Preheat oven to 150C.
-
2
Prepare a cupcake/muffin tin with paper or use aluminium liners instead.
-
3
(I use aluminium cupcake liners straight)
-
4
Melt the butter in a pan or microwave it to melt it.
-
5
Crush the biscuits and add the melted butter, sugar together and mix well.
-
6
Press the biscuits evenly into the cupcake tins using ur thumb or fingers.
-
7
Blend the corn kernels in a food processor or blender till you get small bits, but not puree.
-
8
Cream the cream cheese using a electric mixer or by hand.
-
9
Add the sugar and continue beating it.
-
10
Add egg, yogurt and vanilla essence and beat each time you add it until everything is well combined.
-
11
Add the corn bits and mix well.
-
12
Pour mixture evenly into the prepared tin.
-
13
And bake for about 18-22 mins till the cheesecake if firm but still wobble in the middle when shaked.
-
14
Let the cheesecake cool completely and put in fridge, covered for at least 4 hours.
-
15
Add the gelatine, sugar and hot water together and mix well.
-
16
Place some corn kernels in the middle of the cheesecake and add half a tablespoon of solution on the top of the kernels and let it set in fridge.
-
17
Serve Cold!!
-
18
Enjoy!!
-
19
=D
