### TranslatedIngredients: 225 grams Britannia Cream Cheese - (at room temperature),2-1/2 cups All Purpose Flour (Maida),3/4 cup Caster Sugar - (1/4 + 1/2),2 teaspoons Baking powder,1/4 teaspoon Salt,1 Whole Egg,1-1/4 cups Milk,1/3 cup Butter - melted,1/2 cup Strawberries - chopped,1/4 teaspoon Vanilla Extract ### PrepTimeInMins: 15 ### CookTimeInMins: 40 ### TotalTimeInMins: 55 ### Servings: 6 ### Cuisine: Continental ### Course: Dessert ### Diet: Eggetarian ### TranslatedInstructions: To begin making the Strawberry Cheesecake Muffins Recipe, first prep all the ingredients and get them ready.In a large mixing bowl, add the cream cheese and 1/4 cup sugar, using a hand mixer beat well until light and fluffy. Add 1/4 cup fresh chopped strawberries in it and fold it in with help of spoon or fork. Keep the cream cheese batter aside.In a mixing bowl, sift the flour, baking powder and salt, keep aside.In a large mixing bowl, using a hand mixer, beat together the egg, 1/2 cup of sugar.In a separate bowl, beat together egg, milk, rest of the sugar (1/2 cup), butter and vanilla extract. Gradually add the flour mixture and beat until the cake is well combined. Add the remaining strawberries into the cake mixture and fold it in.Preheat the oven to 180 C and grease the muffin pan or line it with muffins paper. Spoon half the cake batter into the bottom of the pan. Next, spoon the cream cheese batter on the top and another spoon of the cake batter.Essentially the cream cheese batter is sandwiched between the cake batter.Once done, place the Strawberry Cheesecake Muffin in the oven and set it to bake for 12 to 15 minutes, until a tester inserted inside comes out almost clean. There will be a few crumbs of the cheesecake that will be stuck to the tester, and that's ok.Once done, remove from the oven and set it to cool completely.Once cooled, the Strawberry Cheesecake Muffins are ready to be served during tea time or as a dessert.