2020-08-13 / test@t

Mini cheesecakes with raspberries

Ingredients

250 g cream cheese
125 g sour cream
1 large egg
160 g of sugar
1 tsp vanilla extract
1/8 tsp salt
1 cup raspberries
2 tablespoons sugar
2 tbsp. l. water
120 g flour
30 g whole grain flour
100 g butter at room temperature
65 g of sugar
1/8 tsp salt
1/2 tsp cinnamon
a pinch of ground nutmeg
1 tsp vanilla extract

STEP-BY-STEP COOKING RECIPE

Step 1

Remove the filling food from the refrigerator in advance so that it is at room temperature.

Step 2

Combine raspberries, sugar and water in a saucepan, put on fire and bring to a boil. Cook over low heat for about 10 minutes, the liquid should thicken slightly. Remove from heat, strain the sauce through a fine sieve, kneading the berries. Cool it down.

Step 3

Combine all the flour with the cinnamon and nutmeg. Combine butter, sugar and vanilla extract separately. Add flour mixture and stir until crumbs are obtained.

Step 4

Place 1 tbsp each in 5 cm diameter muffins. l. Press the dough crumb and fingers to the bottom and sides of the molds. Put on for 15 minutes. in the refrigerator.

Step 5

Preheat oven to 175 ° C. Place the cheesecake bases in the oven and bake for 15 minutes, until light golden brown. Cool on a wire rack and then remove from the mold.

Step 6

Reduce oven temperature to 160 ° C. For the filling, use a mixer to mix cream cheese and sour cream. Add sugar, salt, vanilla extract and egg and blend until smooth.

Step 7

Fill the basics with the filling. Top with raspberry sauce and use a stick to make stains. Place the cheesecakes in the oven and bake for 25 minutes. Remove from oven and cool completely. Then refrigerate for at least 2 hours.

Preparation time

Cooking time

1h 15m

Servings

Catalog