I am a big fan of the show and the concept behind “Sing my Song”. So of course it’s obvious that I have to participate in Volker’s blog event “Koch mein Rezept “! Between graduation, vacation planning, and job entry, I finally took the time to participate this month in the event and got the great blog Coconut & Cucumber.
Deciding on a recipe was really not easy. Urs has a really large fund of different recipes on her blog Coconut & Cucumber. I will certainly refer to it for more recipe inspiration in the future and you should definitely do the same! 😉 Ultimately, my choice fell on the cheesecake streusel cupcakes. When I told Urs about my recipe choice she warned me directly about the danger of addiction. I can only confirm this danger and hereby pass the warning on to you! 😉
How to bake the cheesecake streusel cupcakes?
The cupcakes are super easy and quick to make! First, prepare the streusel. To do this, you’ll need to cut cold butter into cubes and add it to all the dry ingredients. I mix everything with my hands until the butter is covered with flour and rub the butter cubes with the dry ingredients until a crumbly structure is formed. You can then put the streusel aside for the time being. The cheesecake part is made even quicker. You mix all the ingredients to create a uniform dough.
Before baking you give some streusel dough in the baking pan and press them down in the form. Then you pour the cheesecake batter over it and cover it again with streusel. They’re ready to bake and soon you can taste these delicious things!
mini-Cupcakes or sheetcake?
I baked the cheesecake streusel cupcakes in a mini cupcake tin and got 24 pieces. I still had some batter leftover, so I was able to fill another small loaf pan. Urs baked the cheesecake streusel cupcakes in a regular cupcake tin and got 16 pieces. If you’re in a hurry you could also bake it as a sheet cake. I will definitely try that in the future.
Which variation you choose is entirely up to you. If necessary, you have to adjust the baking time. I baked the mini muffins for about 20 minutes, while the batter in the loaf pan took 30 minutes to turn golden brown.
I took the liberty of getting a little creative and using up some leftovers and added some berries to the cupcakes that I still had in the freezer. I let them thaw and drain before folding them into the cheesecake batter. You can get creative with the cupcakes. I imagine that cherries or chocolate chips would also do well in the cupcakes. The only important thing is, if you use frozen or canned ingredents, to defrost and drain everything well, so that you give as little extra liquid as possible into the dough.
Cut the butter into cubes and mix with the remaining ingredients. Then work everything into crumbles with your hands.
Cream sugar and eggs.
Stir in low-fat quark and custard powder.
Optional: If you like, you can stir in some berries like I did at this point. To do this, either use fresh berries or defrost frozen berries in advance and drain well.
Line a cupcake tray or mini cupcake tray with paper cups.
Place 1-2 tsp in each of the mini muffin cups and press down well. Put 1-2 teaspoons of the cheesecake mixture on top. Then cover each muffin again with sprinkles.
Bake the mini muffins on the middle rack for about 20-30 minutes.
I baked the muffins in the mini version and had some mixture left after 24 mini cupcakes. You can also bake this recipe as a sheet cake as well! In the original version Urs from Coconut & Cucumber used the regular cupcake size and got 16 cupcakes. Sheet cakes and regualr cupcakes should be baked for at least 30 minutes.
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