Strawberry Cheesecake Muffin

It's time for the old magazine's recipe again, I love to keep the old food magazines and find most of them are great (well, not for the food trend, that's out of fashion), but they still give me the good recipe and some inspiration.

The magazine that I use for this time is ................... well it's almost 6 year by now, but I find the recipes are good enough to try. I really want to try this recipe because I always love the taste of the cream cheese, haha, but making cheese cake and eating it seen too much for sometimes. So, the little muffin with the cheesecake flavor is much more better.

I made some adaptation from the original recipe mostly because the original is a jumbo size muffin (you know that I always like small size than big one, haha). And for the cheese cream, I use whipping cream than thickened cream so the texture of it is quite runny.
When fill the paper case with the batter, just fill it to 3/4 of it because after baking, there will be enough space for the cheesecake cream to cover the top.
This muffin is soft and fragrance, the sweetness of the cheesecake cream is going very well with the muffin, well, I feel great that I really have a chance to try this recipe at last!

Strawberry Cheesecake Muffin
Makes 15 (standard muffin)

Muffin
65g	Butter
125g	Cream cheese
150g	Sugar
2	Eggs
½ tsp	Vanilla extract
150g	Cake flour
1 tsp	Baking powder
150g	Strawberry (cut into small size)
Cheesecake cream
150g	Cream cheese
50g	Icing sugar
120ml	Whipping cream
½ tsp	Vanilla extract
For decoration
	Strawberry

Preheat the oven to 180°C and line 15 standard muffin pans with paper cases.
Sift the flour and baking powder together.
To make the cheesecake cream, place all ingredients in a bowl and beat with electric beaters until thick and combined. Keep refrigerated until ready to use.

Place the butter, cream cheese and caster sugar in the bowl of an electric mixer and beat until pale. Add the eggs one at a time, beating after each addition until just combined. Add the vanilla and fold in the flour and a pinch of salt. Dust the sliced strawberries with a little extra flour then stir through the mixture. Spoon into the muffin cases and bake for 25-30 minutes or until golden. Remove from the oven and allow to cool.

Pour the cheesecake cream on top and serve with extra strawberries.

From ABC delicious April 2004

Strawberry Cheesecake Muffin