Sweet Corn Cheesecake Cupcake

• 1/4 cup Vanilla Yogurt
• 80 grams Corn Kernels (Varies if you want more/less 'crunch' in your cheesecake filling)
• 75 grams Caster Sugar
• 1 tsp Vanilla Essence
• 1 large Egg
• 227 grams Philadelphia Cream Cheese (room temperature)
• 100 grams Digestive Biscuits
• 50 grams Butter
• 1 tbsp Caster Sugar /Granulated Sugar
• 1/2 tbsp Sugar
• 2/3 tsp Gelatine
• 3 tbsp hot water
• 1 a few corn kernels for decorations

1. Preheat oven to 150C.
2. Prepare a cupcake/muffin tin with paper or use aluminium liners instead.
3. (I use aluminium cupcake liners straight)
4. Melt the butter in a pan or microwave it to melt it.
5. Crush the biscuits and add the melted butter, sugar together and mix well.
6. Press the biscuits evenly into the cupcake tins using ur thumb or fingers.
7. Blend the corn kernels in a food processor or blender till you get small bits, but not puree.
8. Cream the cream cheese using a electric mixer or by hand.
9. Add the sugar and continue beating it.
10. Add egg, yogurt and vanilla essence and beat each time you add it until everything is well combined.
11. Add the corn bits and mix well.
12. Pour mixture evenly into the prepared tin.
13. And bake for about 18-22 mins till the cheesecake if firm but still wobble in the middle when shaked.
14. Let the cheesecake cool completely and put in fridge, covered for at least 4 hours.
15. Add the gelatine, sugar and hot water together and mix well.
16. Place some corn kernels in the middle of the cheesecake and add half a tablespoon of solution on the top of the kernels and let it set in fridge.
17. Serve Cold!!
18. Enjoy!!
19. =D

vanilla yogurt, corn, sugar, vanilla, egg, cream cheese, digestive biscuits, butter, sugar, sugar, gelatine, water, corn

Taken from cookpad.com/us/recipes/333873-sweet-corn-cheesecake-cupcake (may not work)