Ingredients for the crust:
250g Digestive Biscuits (Haferkekse)
Ingredients for the filling:
800g Philadelphia Cream cheese (never take a light version for a Cheesecake)
1 Sachet Vanilla Sugar
200g frozen raspberries
600g Dark Couverture Drops
If in season: fresh Raspberries and Mint leaves
Preheat the oven to 320F (160°C)
Fill the Muffin tray with Muffin paper forms
Prepare the crust by either putting the biscuits in a plastic bag and crush them to little crumbs or put them into a food processor. Then you melt down the butter and mix the biscuit crumbs with the butter. Put 1 Tbsp. Crumbs in each form. Press the crust equally on the bottom.
Put the muffin tray in the fridge for at least 20 minutes.
In the meantime; Add 4 Tbsp. of Water to a little pan with the raspberries and 2 Tbsp. of Brown Sugar. Cook the berries for about 5 minutes, then puree them. Now use strainer and to split the sauce from the seeds. Cool off on the side.
In a bowl: Mix the cream cheese, sugar and vanilla sugar well. Then mix the eggs one by one well into the mixture. Now add the raspberry sauce and mix well.
Poor the filling on top of the crust. 2 Tbsp. per Muffin form.
Bake them for 20 Minutes, let them cool off.
Prepare the Couverture: melt the drops in a little pan over a bigger pan with water. Poor the chocolate over the cheesecakes. While the chocolate is still wet, you can decorate them. If you have fresh berries, place a berry and a mint leave on top.
Keep them in the fridge until you serve them. You can also freeze them, and take them out just 2-3 hours before you serve them.
Blog post 14.November 2016:
I wasn’t so sure how this will turn out. Will the paper forms come off easy? Will the little cakes be solid enough? Cake worries…. for nothing!
I am obsessed with making Mini Cheesecakes! This weekend I had 2 invitations. I made the amount of one big cheesecake on friday afternoon and brought half of the goodies to the saturday night dinner with family, the other half I froze and brought them with me to a birthday brunch on sunday.
You just prepare your muffin tray with muffin paper forms and the recipe can start!
You can keep them fresh in your fridge for 3 days. I just froze them for that short time to test, if they are still as good afterwards. They are! Just freeze them in a tubber ware and the flavors are save.
I made my Cheesecake basic recipe, and then went on to create raspberry-Chocolate flavors. That’s the cool thing about it: after making the base, you can really just create the flavors you desire, mix in fruits, nuts, caramel, vanilla, chocolate, what every makes you happy!
And yes…even skull – shirt wearing rockers love little pink tarts.
Find the Recipe Here or go to the category “Cheesecakes”