Cheesecake has become one of my favorite desserts this summer... I've made it countless times in many different ways, researching the internet for hours for the perfect recipe... Finally... I've found it. This is my personal favorite! They look so cute!!!!! It's really important that all your ingredients are at room temperature for this recipe! Crucial, even...
Ingredients
(makes 8 individual cheesecakes)
Adapted from http://www.joyofbaking.com/
Everything at room temperature please!
- 50g digestive biscuits, crushed into crumbs
- 1/2 tablespoon sugar
- 2 tablespoons melted butter
- 250g cream cheese (Philadelphia) at room temperature
- 50g sugar
- 1,5 tablespoons flour
- pinch of salt
- 1 large egg
- pure vanilla extract
- 1/2 teaspoon lemon zest
- 50ml sour cream
- raspberry jam
Preheat oven to 150°C. Line a muffin pan with 8 muffin forms. In a bowl, mix the digestive biscuit crumbs with the sugar and butter and mix well until the crumbs are moistened. Place 1 tablespoon of crumbs into each muffin forn and press down firmly with your fingers. Cover with wrap and place in the fridge. Beat cream cheese at room temperature on a low speed until smooth. Add the sugar, salt and sifted four and beat slowly until combined. Add in one large egg and continue to beat on low speed. The low speed is very important because you don't want to beat in too much air into the batter! Don't forget to scrape down the sides occasionally. Add vanilla and lemon zest. Add 50ml of sour cream at room temperature and mix for another few seconds until incorporated.
Spoon the mixture equally into the muffin forms. Drop two little drops of raspberry jam onto the top and give them a swirl with a toothpick. Bake the mini cheesecakes in the oven for 18-22 minutes. The middle should still be slightly jiggly when taken out of the oven! Leave them in the muffin pan for 30 minutes, them cool them in the fridge for at least three hours. (still in the muffin pan)
Tip: Serve with raspberry sauce or fresh berries!
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