Mini Cheesecakes with Raspberries
by Editorial Staff
Portion mini-cheesecakes have a very presentable look; this delicacy will easily decorate the festive table.
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
Directions
- 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.
- Pour the crushed cookies into a bowl, pour in the melted butter and mix well.
- Put the resulting mass in 12 oiled muffin tins, evenly smooth with your fingers, forming a dense base.
- Place the molds in a preheated oven for 5 minutes. Remove the molds from the oven and leave the oven on.
- 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.
- Then add zest and lemon juice, vanilla to the creamy mass, mix.
- Divide the cheese mass into molds on the cooled cookie base. Press one raspberry into the middle.
- 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.
- 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.
- Cool the finished mini-cheesecakes with raspberries at room temperature, and then place in the refrigerator until completely cooled, for 5-7 hours.
- After that, take out the chilled mini-cheesecakes with raspberries from the molds, sprinkle with powdered sugar, garnish with raspberries.
Enjoy your meal!
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