Imperial Sugar
Imperial Sugar

Strawberry Cheesecake Cupcakes


  • 2/3 cup crushed graham crackers
  • 2 tablespoon unsalted butter, melted
  • 2 (8 oz.) packages cream cheese, soft
  • 2 teaspoons lemon zest, no white bitter pith
  • 2/3 cup Imperial Sugar Extra Fine Granulated Sugar
  • 3 large eggs
  • 2 cups sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup strawberry jam


    Strawberry Sauce


    1. Preheat oven 330°F. Fit a cupcake tin with liners. Set aside.
    2. Mix crushed graham crackers with melted butter and sprinkle evenly into cupcake liners.
    3. Blend two 8-ounce packages cream cheese, sugar, and lemon zest on lowest speed, alternatively mix by using a hand held spatula until no lumps remain. Scrape bowl well. Add one egg at a time waiting for previous added egg to be fully incorporated. Scrape bowl and beater between additions.
    4. Add sour cream and vanilla and pour half of batter onto the graham cracker crust.
    5. Spoon 2-3 teaspoons of strawberry jam onto the batter. Pour the remaining cheesecake filling on top.
    6. Place in oven and bake until center of cheesecakes no longer trembles, about 45 minutes. Remove from oven and when cool enough to handle place in the refrigerator.
    7. Meanwhile prepare frosting by mixing one 8-ounce cream cheese with powdered sugar on very low speed. Add vanilla and set aside.
    8. When cheesecake cupcakes have cooled, spoon frosting on surface or place in a piping bag fitted with a large star pastry tip. Pipe rosettes on surface.
    9. Prepare strawberry sauce by pureeing 1 cup strawberries with 4 tablespoons sugar.
    10. Drizzle with strawberry sauce.