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Mini Cheesecakes with Four Toppings
Dessert

Mini Cheesecakes with Four Toppings

1 Std.Für 12Nutri-Score D€€
von @a1iyee1 Import0 Mal gekocht
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was Sie brauchen

Zutaten

12 Personen
  • biscuits (processed into fine crumbs)Backwaren200 g
  • butter (melted)Milchprodukte75 g
  • cream cheese (at room temperature)Milchprodukte400 g
  • heavy creamMilchprodukte200 ml
  • sugarVorräte100 g
  • eggsMilchprodukte2 Stücke
  • flourVorräte10 g
  • corn starchVorräte10 g
  • vanilla sugar (1 sachet)Vorräte8 g
  • raspberriesObst & Gemüse100 g
  • sugar (for the berry sauce)Vorräte15 g
  • water (for the berry sauce)Andere50 ml
  • corn starch (for the berry sauce)Vorräte5 g
  • lemon (juiced, peel reserved)Obst & Gemüse1 Stück
  • sugar (for the lemon sauce)Vorräte15 g
  • water (for the lemon sauce)Andere50 ml
  • corn starch (for the lemon sauce)Vorräte5 g
  • heavy cream (for the chocolate sauce)Milchprodukte100 ml
  • chocolate (1 bar)Vorräte100 g
  • white chocolate (melted in a double boiler)Vorräte100 g

pro Portion

Nährwerte

216kcal

Kohlenhydrate
18 g
Eiweiß
4 g
Fett
15 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Küchenmaschine
  • Rührschüssel ×2
  • Schneebesen
  • Muffinblech
  • Stielkasserolle ×2
  • Sieb
  • Backofen
  • Backblech

Schritt für Schritt

Zubereitung

  1. Make the biscuit base

    • Process the biscuits into fine crumbs and mix with the melted butter.
    • Divide the mixture into cupcake molds and press down firmly with a glass.
    Schritt 1

  2. Prepare the cheesecake mixture

    • Whisk the cream cheese and sugar until smooth.
    • Add the heavy cream and mix, then add the flour, corn starch and vanilla and mix again.
    • Add the eggs one by one, whisking after each addition.
    Schritt 2

  3. Fill the molds

    • Pour the mixture over the biscuit base in each mold.
    • Tap the tray a few times on the counter to remove air bubbles.
    Schritt 3

  4. Bake with steam

    • Place a tray of boiling water in the oven to create steam and prevent cracking.
    • Bake in a preheated oven at 150 °C without fan until the edges are set but the center is slightly wobbly; start checking after 20 minutes as mini cheesecakes bake faster.
    Schritt 4

  5. Make the berry sauce

    • Place the raspberries and sugar in a pan.
    • Mix the corn starch with the water in a bowl, then add it to the pan.
    • Cook until it thickens and starts boiling, then strain to remove the seeds for a smooth texture.
    Schritt 5

  6. Make the lemon sauce

    • Place the lemon juice, lemon peel and sugar in a pan.
    • Mix the corn starch with the water in a bowl, then add it to the pan.
    • Cook until it thickens and starts boiling, then strain.
    Schritt 6

  7. Make the chocolate sauce

    • Heat the heavy cream, add the chocolate and mix until smooth.
    Schritt 7

  8. Melt the white chocolate

    • Melt the white chocolate using a double boiler method until smooth.
    Schritt 8

  9. Decorate and serve

    • Once the cheesecakes are baked, add your desired toppings and decorate as you like.
    Schritt 9
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