Delicious and simple recipe of marbled cheesecakes in a miniature version.
Learn more about Deborah Dana
Ingredients10 portions
Preparation
In a blender , beat the cream cheese at room temperature with the sugar.
Melt the butter and mix with the milled cookies.
On a tray for mini cheesecakes (or one of cupcakes) divide the crushed cookies and flatten with your fingers to form a crust.
Bake at 180ºC for 6 minutes to brown a little.
Add the flour and vanilla extract to the cream cheese, and stir well.
Then add the egg, yolk and milk and beat only until it is incorporated.
Fill the molds with biscuit (3/4 full) with the mixture.
In a food processor, put the raspberries and puree. Pass through a sieve and add 2 tablespoons of sugar. Try and add more sugar if necessary.
Put ½ teaspoon of the raspberry sauce on top (as in three small balls), with a toothpick marbling to spread the raspberry sauce.
Bake at 190ºC for 15-20 minutes until the center keeps moving and the sides are cooked.
Allow them to cool, unmold and since they are cold, go to the refrigerator for at least 2 hours.
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