Postre
Biscoff Mini Cheesecakes
2 h 30 minPara 12Nutri-Score D€€
D
2 h 30 min
2 h 30 minBiscoff Mini Cheesecakes
lo que necesita
Ingredientes
Biscoff biscuits (crushed)Panadería150 g
butter (melted)Lácteos60 g
cream cheese (at room temperature)Lácteos400 g
sugarDespensa100 g
eggs (at room temperature)Lácteos2 piezas- vanilla extractDespensa5 ml
sour creamLácteos60 g- Biscoff spread (melted, for topping)Despensa120 g
por ración
Nutrición
167kcal
- Carbohidratos
- 15 g
- Proteínas
- 3 g
- Grasas
- 11 g
lo que usará
Utensilios
Molde para magdalenas
Bol- Batidora de varillas
Horno
paso a paso
Preparación
- Paso 1
Make the biscuit base
- Crush the Biscoff biscuits into fine crumbs.
- Mix the crumbs with the melted butter until evenly coated.
- Press the mixture into the muffin pan cavities lined with paper cases.
- Paso 2
Make the cheesecake filling
- Beat the cream cheese with the sugar until smooth.
- Add the eggs one at a time, then the vanilla extract and sour cream, and mix until just combined.
- Paso 3
Fill and bake
- Spoon the filling over the biscuit bases.
- Bake at 160 °C until set with a slight wobble in the centre.
- Paso 4
Chill
- Let the mini cheesecakes cool, then refrigerate until firm.
- Paso 5
Top and serve
- Drizzle the melted Biscoff spread over the chilled cheesecakes.
- Finish with a piece of Biscoff biscuit and serve.
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