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Mini Cheesecakes with Four Toppings
Dessert

Mini Cheesecakes with Four Toppings

1 hPour 12Nutri-Score D€€
par @a1iyee1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

12 personnes
  • biscuits (processed into fine crumbs)Boulangerie200 g
  • butter (melted)Produits laitiers75 g
  • cream cheese (at room temperature)Produits laitiers400 g
  • heavy creamProduits laitiers200 ml
  • sugarÉpicerie100 g
  • eggsProduits laitiers2 morceaux
  • flourÉpicerie10 g
  • corn starchÉpicerie10 g
  • vanilla sugar (1 sachet)Épicerie8 g
  • raspberriesFruits et légumes100 g
  • sugar (for the berry sauce)Épicerie15 g
  • water (for the berry sauce)Autres50 ml
  • corn starch (for the berry sauce)Épicerie5 g
  • lemon (juiced, peel reserved)Fruits et légumes1 morceau
  • sugar (for the lemon sauce)Épicerie15 g
  • water (for the lemon sauce)Autres50 ml
  • corn starch (for the lemon sauce)Épicerie5 g
  • heavy cream (for the chocolate sauce)Produits laitiers100 ml
  • chocolate (1 bar)Épicerie100 g
  • white chocolate (melted in a double boiler)Épicerie100 g

par portion

Nutrition

216kcal

Glucides
18 g
Protéines
4 g
Lipides
15 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Robot multifonction
  • Saladier ×2
  • Fouet
  • Moule à muffins
  • Casserole ×2
  • Tamis
  • Four
  • Plaque de cuisson

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 6

  7. Make the chocolate sauce

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

  8. Melt the white chocolate

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

  9. Decorate and serve

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