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Mini Cheesecakes with Four Toppings
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Mini Cheesecakes with Four Toppings

1 hPara 12Nutri-Score D€€
de @a1iyee1 importación0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

12 personas
  • biscuits (processed into fine crumbs)Panadería200 g
  • butter (melted)Lácteos75 g
  • cream cheese (at room temperature)Lácteos400 g
  • heavy creamLácteos200 ml
  • sugarDespensa100 g
  • eggsLácteos2 piezas
  • flourDespensa10 g
  • corn starchDespensa10 g
  • vanilla sugar (1 sachet)Despensa8 g
  • raspberriesFrutas y verduras100 g
  • sugar (for the berry sauce)Despensa15 g
  • water (for the berry sauce)Otro50 ml
  • corn starch (for the berry sauce)Despensa5 g
  • lemon (juiced, peel reserved)Frutas y verduras1 pieza
  • sugar (for the lemon sauce)Despensa15 g
  • water (for the lemon sauce)Otro50 ml
  • corn starch (for the lemon sauce)Despensa5 g
  • heavy cream (for the chocolate sauce)Lácteos100 ml
  • chocolate (1 bar)Despensa100 g
  • white chocolate (melted in a double boiler)Despensa100 g

por ración

Nutrición

216kcal

Carbohidratos
18 g
Proteínas
4 g
Grasas
15 g
Adaptar utensilios

lo que usará

Utensilios

  • Procesador de alimentos
  • Bol ×2
  • Varillas
  • Molde para magdalenas
  • Cazo ×2
  • Tamiz
  • Horno
  • Bandeja de horno

paso a paso

Preparación

  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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 6

  7. Make the chocolate sauce

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

  8. Melt the white chocolate

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

  9. Decorate and serve

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