These cheesecakes with marbling of raspberry are exquisite. Many come out, so they are perfect for a meeting with many people. They are a nice detail to give or take to a party.
Learn more about Lorenza Avila
Ingredients24 portions
Preparation
Preheat the oven to 325 F (160 Celsius).
Melt the butter. Add the milled macaroons and 3 tablespoons of sugar. Stir well.
Put the cookie mixture in each cupcake pressing with your fingers so that it is flat. Bake for 5 minutes to harden a little.
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.
Beat the cream cheese until smooth and add 1 ½ cups of sugar. Add the pinch of salt and the vanilla extract. Slowly, add the eggs one by one and stir well.
Put 3 tablespoons of the cheese mixture on the cupcakes and ½ teaspoon of the raspberry sauce on top (as in three balls), with a toothpick marbling to spread the raspberry sauce.
Put the cupcakes trays over some pyrex with hot water (up to ¾ of the tray) and bake for 22 minutes. (Note: the water must be very hot)
Remove from the oven and cool, then put in the refrigerator for at least 4 hours or an ideal night.
|
||
|
||
Did you cook this recipe? |
Print recipe for: |
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: