Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup melted unsalted butter
2 cups softened cream cheese
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 cup sour cream
1 cup fresh strawberries
2 tbsp strawberry jam
Strawberry Compote:
1 cup fresh strawberries
1/4 cup granulated sugar
1 tbsp lemon juice
One teaspoon cornstarch dissolved in one tablespoon cold water
Directions:
Preheat the oven to 325°F (165°C) and line a cupcake pan with liners.
Melted butter and graham cracker crumbs should be well mixed in a basin.
Press this mixture into the bottom of each cupcake liner to form the crust.
Beat the cream cheese and sugar together until smooth in a another bowl. Add the sour cream and vanilla extract first, then the eggs one at a time.
Gently fold in the fresh strawberries and strawberry jam until evenly distributed in the cream cheese mixture.
Fill each cupcake liner with the creamy cheesecake mixture and bake for about 20-22 minutes, until set with a slight jiggle in the center.
While the cupcakes are baking, prepare the strawberry compote. In a
Put the fresh strawberries, granulated sugar, and lemon juice in a saucepan. Cook until the sauce thickens and turns syrupy, breaking up the strawberries.
Stir in the cornstarch mixture to thicken the compote.
Once the cupcakes have cooled, top them with the strawberry compote and garnish with fresh strawberries.
Enjoy these delicious Strawberry Cheesecake Cupcakes with a delightful strawberry compote topping!