Quince, Manchego, and Ritz Cheesecake Cupcakes | Cupcake Project

Quince, Manchego, and Ritz Cheesecake Cupcakes

It’s difficult for me to write this post.  I keep trying to come up with something to say about these cheesecake cupcakes – which are coated in baked manchego, topped with quince paste, and resting on a homemade Ritz cracker crust – but I am distracted by the photo above. The quince paste dripping down the side calls to me.  I imagine picking up the paste with my pinky finger and slowly savoring it. I would inevitably end up squishing the entire soft cheesecake in my mouth.  I’d sweep any escaping buttery crust crumbs off the table and into my open palm, and then shove them in my mouth cavewoman-style.  Sadly, we have no cheesecake left, so this is just a cheesy dream.

These quince, manchego, and Ritz cheesecakes were inspired by the snack with the same ingredients (see my post on the trio for more information).  While I encourage you to try the cheesecakes as I made them (you won’t regret it), they are also ripe for substitutions:

  • Try any hard cheese instead of manchego or simply leave the manchego off.  I like the extra tang from the manchego, but this recipe would still be stellar without it.
  • Use your favorite jam (like strawberry, cherry, or apricot) in place of the quince paste to create your own favorite mini cheesecake.
  • Pre-bake the Ritz cracker crust as directed in the post, and then top with your favorite cheesecake recipe. The buttery/sweet flavor of the Ritz is a welcome variation on any cheesecake with a traditional graham cracker crust.

Quince, Manchego, and Ritz Cheesecake Cupcake Recipe

Quince, Manchego, and Ritz Cheesecake Cupcakes

Yield: 12 cupcakes

Quince, Manchego, and Ritz Cheesecake Cupcakes

Ingredients

    Ingredients for crust
  • 2 tsp sugar
  • 1 C crushed Ritz crackers (I used homemade Ritz crackers)
  • 3 tbsp unsalted butter, melted
  • Ingredients for cheesecake
  • 16 oz cream cheese, room temperature
  • 1 C sugar
  • 2 eggs
  • 1 C sour cream
  • 1/2 C shredded manchego cheese
  • 1 C quince paste

Instructions

    Crust Instructions
  1. In a small bowl, mix all crust ingredients until they begin to stick together.
  2. Divide the mixture between 12 standard-sized cupcake liners and press down to make sure that the mixture is smooth and solidly packed.
  3. Bake at 350 F for 10 minutes. Remove from oven and cool to room temperature.
  4. Instructions for cheesecake
  5. In a medium-sized bowl, mix cream cheese and sugar until integrated.
  6. Mix in egg and sour cream until fully combined.
  7. Spoon mixture over prebaked crusts. The cupcake liners should be filled all the way to the top.
  8. Sprinkle manchego cheese over cupcakes. (The first time I made these, I tried mixing the manchego cheese into the batter. I don't recommend this. It tasted like there were weird stringy things floating in the cheesecake - almost like finding plastic in your food. At the top, it just forms a nice brown crust, as shown above.)
  9. Bake at 350 F for 30 minutes.
  10. Cool to room temperature and then refrigerate for at least 30 minutes (if you want to have one hot, I wouldn't blame you - it's good that way, too). The cheesecakes will sink as they cool. Do not panic! The dip in the center will give you lots of room to put your quince paste.
  11. In a small bowl, mix quince paste with 2 tablespoons of water. Spread the quince slurry on top of the cooled cheesecakes. (Add more water if necessary to make it easier to spread.)
  12. Unwrap before serving simply because they look better that way.
http://www.cupcakeproject.com/2011/03/quince-manchego-and-ritz-cheesecake.html

 

Did you love this post?
Share It
Get Free Updates

11 Responses to Quince, Manchego, and Ritz Cheesecake Cupcakes

  1. Michelle March 10, 2011 at 4:52 pm #

    That is brilliant.

  2. Rae March 10, 2011 at 6:45 pm #

    If you want to avoid those dips in the middle next time you make these, don’t over mix your batter. With cheesecakes you want to mix until just combined. Starting out with all your ingredients at room temp makes things easier.

    This recipe looks amazing, I think after my Guinness cheesecake for St.Paddy’s I’ll be making these

  3. Rachael March 10, 2011 at 7:05 pm #

    I am speechless. These look amazing. And such a simple recipe! I must make these soon. :)

  4. Kamaile March 10, 2011 at 7:55 pm #

    Mmmm…I’ve never had quince paste, but these look divine. I may have to go hunt for some.

  5. J3nn (Jenn's Menu and Lifestyle Blog) March 11, 2011 at 1:05 am #

    Those look incredible! I love cheesecake, but have never had a muffin-size one before. I’ll have to try it sometime!

  6. Cupcake Activist March 11, 2011 at 8:29 am #

    I love the idea! The dips in the middle make me want to pick one up and eat it.

  7. catering new york April 29, 2012 at 10:27 pm #

    I craving for a mango cheesecake, now that I saw these pictures. They simply look amazing and delicious. Thanks.

  8. Suzy Shoppers August 27, 2012 at 8:14 am #

    This Ritz Cheesecake recipe came out really good. We loved it so much we featured it on our Ritz Cracker Recipes page.

    Thanks for sharing!

Trackbacks/Pingbacks

  1. Quince, Manchego, and Ritz Cheesecake Cupcakes | Cupcake Ideas, Cupcake Recipes, Cupcake Pictures - April 10, 2013

    [...] Who says that cupcakes have to be traditional and boring? Absolutely no one – which is why these cheesecake cupcakes work so well. The crust is made from sugar, butter and Ritz crackers (which give them a slightly different flavor than a traditional cheesecake. The body of them is made of cream cheese and other ingredients that are typical of cheesecake — with one difference — before they go in the oven, sprinkle Manchego cheese on top. After baking and cooling these treats, coat their tops in Quince paste and enjoy! Source Cupcake Project [...]

  2. Homemade Ritz Crackers Recipe | Cupcake Project - April 27, 2013

    [...] used these Ritz crackers to make a Ritz crust for cheesecake cupcakes. /* var _CI = _CI || {}; (function() { var script = [...]

Leave a Reply

Current ye@r *