Mini Cheesecakes with Raspberries

Portion mini-cheesecakes have a very presentable look; this delicacy will easily decorate the festive table.

Summary

Ingredients

• Shortbread cookies – 100 g
• Butter – 35 g
• Curd cream cheese (like mascarpone, etc.) – 400 g
• Large eggs – 2 pcs.
• Fat sour cream – 250 g
• White sugar – 125 g
• Corn flour – 1 teaspoon.
• Vanilla extract – 1 teaspoon
  or vanilla sugar – to taste
• Zest and juice of half a lemon
• Fresh raspberries – 12 pcs. + berries for decoration
• Powdered sugar – to taste

Instructions

1. Turn on the oven to preheat to 175-180 degrees. Grind the cookies into small crumbs using kitchen equipment (you can crush them with your hands). Melt the butter.
2. Pour the crushed cookies into a bowl, pour in the melted butter and mix well.
3. Put the resulting mass in 12 oiled muffin tins, evenly smooth with your fingers, forming a dense base.
4. Place the molds in a preheated oven for 5 minutes. Remove the molds from the oven and leave the oven on.
5. In a large bowl, combine cream cheese, eggs, 100 g sour cream, 75 g sugar and corn flour. Beat with a mixer on medium speed.
6. Then add zest and lemon juice, vanilla to the creamy mass, mix.
7. Divide the cheese mass into molds on the cooled cookie base. Press one raspberry into the middle.
8. Place the molds in the oven and bake the mini cheesecakes for 20-30 minutes. Then remove from the oven and let cool slightly at room temperature, about 5 minutes. Leave the oven on.
9. In a separate bowl, beat the remaining sour cream and sugar. Put sweet sour cream on slightly cooled cheesecakes and put in the oven for 5-7 minutes.
10. Cool the finished mini-cheesecakes with raspberries at room temperature, and then place in the refrigerator until completely cooled, for 5-7 hours.
11. After that, take out the chilled mini-cheesecakes with raspberries from the molds, sprinkle with powdered sugar, garnish with raspberries.

Enjoy your meal!