Mini Brownie Cheesecakes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 32 mins |
| Total Time | 52 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 115 g butter
- 55 g chocolate, dark
- 1 teaspoon vanilla sugar
- 175 grams sugar
- 2 egg (s)
- 115 grams flour
- 25 g cocoa powder
- 1 pinch (s) salt
For the filling:
- 450 g cream cheese
- 125 g suar
- 2 egg (s)
- 1 teaspoon cornstarch
- 1 teaspoon vanilla sugar
- 0.25 ¼ orange (n), organic, grated peel
Print Recipe
Pin Recipe Instructions
- Line the wells of a muffin tin with paper liners. Preheat the oven to 175 degrees.
- Melt the butter and chocolate and allow to cool slightly. Beat the eggs thoroughly with the sugar and vanilla sugar until frothy. Mix the flour, cocoa powder and salt. Carefully stir the chocolate butter into the egg and sugar mixture, then work in the flour only until the dough is smooth.
- Divide the dough into about 16 molds so that they are almost half full.
- Pre-bake for about 12 minutes.
- In the meantime, make the filling: Mix the cream cheese, sugar, vanilla sugar, eggs, orange peel and cornstarch until smooth, but do not beat until frothy.
- After the pre-baking time, pour the cream cheese mixture onto the brownie layer so that the molds are filled to the brim.
- Bake for another 20 minutes, until the cheese filling is firm but not browned.
- Let the cakes cool in the muffin tin. Remove.
- Chill for a few hours, decorate with chocolate and caramel sauce and fruits of your choice.
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