This is a recipe with some history. My mom gave it to me; I have no idea where she got it. I carried it with me to Stanford, where I snagged a husband with them. They are that good. And unlike most cheesecakes, they are unbelievably simple to make. Pamela has been making them for years now. Her gymnastics teammates ask for cheesecake cupcakes on their birthdays. Mom, me, Pamela – three generations of cheesecake cupcake makers winning hearts. Maybe you can win over some hearts with them too.
24 ounces cream cheese, at room temperature
5 large eggs, at room temperature
1 cup sugar
1 teaspoon vanilla extract
1/3 cup sour cream
2 teaspoons sugar
1/4 teaspoon vanilla extract
Preheat oven to 300 degrees F.
Line 18 regular sized muffin cups with cupcake liners.
For the filling, beat cream cheese until smooth. Beat in eggs, one at a time. Make sure egg is fully incorporated before adding another. Beat in sugar and vanilla. Divide among muffin cups (about 1/4 cup per cupcake).
Bake for 45 minutes or until just set. Do not overbake! They should not brown at all.
Cool for 5 minutes in the pan.
Combine topping ingredients in a small bowl. Fill the depression in each cupcake (it will form while cooling) with 1 teaspoon sour cream mixture.
Bake for an additional 10 minutes.
Store in refrigerator. Serve chilled.
Make 18 cupcakes
Link to PDF of Cheesecake Cupcakes Recipe
This recipe was one of my favorite cookies from my mom’s catering business. I have made many lemon bar recipes, but they don’t compare. The recipe was lost for quite a while, on two separate occasions. After my mom passed away, my sister and I divided up her cookbooks. I got most of them but not the book with this recipe. I didn’t even know what book contained it. I was visiting my sister in Connecticut and found the boxes of cookbooks in her basement. I wasn’t actually looking for this recipe, just looking through the books she had. And there it was! My sister generously gave me the book, Farm Journal’s Best Ever Recipes since the book has long been out of print. As you can see from the photo, the book has seen better days.
Now I knew what book had the recipe, but that didn’t mean I could keep track of the book. When you have over 800 cookbooks, sometimes they get misplaced. This week, I was going through the few boxes left from our kitchen remodel last year and in a book full of novels, I found it again. I hope you all enjoy it. Pamela certainly did; I almost didn’t get that photo before she ate half of them.
1/2 cup butter (1 stick)
1 cup sifted flour
1/4 cup confectioners sugar
1 cup sugar
2 tablespoons flour
1/2 teaspoon baking powder
2 eggs, beaten
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
Preheat oven to 350 degrees F.
Combine crust ingredients in a medium bowl. Mix until crumbly. Press into an ungreased 8-inch square pan. A little confectioners on the fingers is useful to prevent the crust from sticking as you do this. Bake for 8 minutes. Cool in pan on a rack.
Combine sugar, 2 tablespoons and baking powder in a medium bowl. Add eggs, lemon juice and lemon zest. Mix well. Pour evenly over baked, cooled crust.
Bake for 25 minutes. The top will puff up during baking but falls in cooling. Cool in pan on rack and cut into 2-inch squares. Sprinkle with confectioners sugar.
Note: for altitude, use a pinch less baking powder.
Welcome! This blog is dedicated to the memory of my mom who started a catering business in the late 70’s. It was called “World on a Platter” hence the name of this blog. At the time, I wasn’t a foodie. In fact, I was a pretty picky eater. It wasn’t until I left my mother’s amazing cooking that I started exploring the wonderful world of food. Now, most people would call me an adventurous eater, and a very serious cook.
I love to cook and I love to try new recipes. I love to tweek recipes. This is a place for the recipes I’ve found that are worthy and to give advice on making recipes better. Just because it’s published somewhere, doesn’t mean it works!
I will also use this space to comment on food, from products I like (or don’t like) to the broader issues in food such as eating local and slow food.
But, mostly this is about recipes that I love. I hope you enjoy them too!