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How To make Cherry Cheesecake Muffins
1/3 c Cream cheese
2 tb Icing sugar
1/3 c Butter, softened
2/3 c Packed brown sugar
1 ea Egg
1 ts Grated orange rind
2 c All-purpose flour
2 ts Baking powder
1/4 ts Salt
2/3 c Milk
1/3 c Whole cherry jam
2 tb Pecans, finely chopped
Optional Blend cream cheese with icing sugar; set aside. Cream together butter and brown sugar; beat in egg and orange rind. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, stirring until just blended. Do not overmix. Spoon into large greased muffin tins, filling halfway to top. Add 1 ts of the cream cheese mixture and 1 ts of the jam to each; top with remaining batter. Sprinkle with nuts. Bake in 375 F over for 25-30 minutes or until firm to the touch. Remove immediately from tins.
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Ingredients
Butter - 6 tbsp (85 grams)
Cream cheese - 8 tbsp (115 grams)
Granulated Sugar - 1 cup (200 grams)
Lemon zest - 1 tbsp (one lemon)
Salt - 1/2 tsp
Large Eggs - 2
Sour cream - 1/4 cup
Lemon Juice - 2 tsp
Vanilla Extract - 1/2 tsp
All Purpose Flour - 1 & 3/4 cups
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Strawberries , diced - 1 & 1/2 cups (200 grams)
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Inspired by Cheesecake Factory, these mini cheesecakes have a super creamy texture and taste. They are easy to make and great to take to parties and gatherings. Enjoy them as they are or with your favorite marmalade and berries. Yum!
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