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Mini Cheesecakes with Four Toppings
Dessert

Mini Cheesecakes with Four Toppings

1 hServes 12Nutri-Score D€€
from @a1iyee1 import0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • biscuits (processed into fine crumbs)Bakery200 g
  • butter (melted)Dairy75 g
  • cream cheese (at room temperature)Dairy400 g
  • heavy creamDairy200 ml
  • sugarPantry100 g
  • eggsDairy2 pieces
  • flourPantry10 g
  • corn starchPantry10 g
  • vanilla sugar (1 sachet)Pantry8 g
  • raspberriesProduce100 g
  • sugar (for the berry sauce)Pantry15 g
  • water (for the berry sauce)Other50 ml
  • corn starch (for the berry sauce)Pantry5 g
  • lemon (juiced, peel reserved)Produce1 piece
  • sugar (for the lemon sauce)Pantry15 g
  • water (for the lemon sauce)Other50 ml
  • corn starch (for the lemon sauce)Pantry5 g
  • heavy cream (for the chocolate sauce)Dairy100 ml
  • chocolate (1 bar)Pantry100 g
  • white chocolate (melted in a double boiler)Pantry100 g

per serving

Nutrition

216kcal

Carbs
18 g
Proteins
4 g
Fat
15 g
Adapt tools

what you’ll use

Tools

  • Food processor
  • Mixing bowl ×2
  • Whisk
  • Muffin pan
  • Saucepan ×2
  • Sieve
  • Oven
  • Baking tray

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 6

  7. Make the chocolate sauce

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

  8. Melt the white chocolate

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

  9. Decorate and serve

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