Mini Creme Brulee Cheesecake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 55 mins |
| Total Time | 1 hr 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 50 g wholemeal shortbread biscuits
- 40 g butter, melted
- 440 g double cream cheese
- 100 g suar
- 0.5 teaspoon ½ salt
- 2 egg (s)
- 1 packet vanilla sugar
- 40 g sour cream
- 2 teaspoons orange peel
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 130 ° C. Line the muffin tray with molds.
- Put the biscuits in a freezer bag and use a rolling pin to finely crumble them. Then mix with the melted butter. Pour the mixture into the molds and press down firmly. Put in a cool place.
- Mix the cream cheese, sugar, salt, eggs, vanilla sugar, sour cream and orange peel to a smooth mass and pour into the molds. Let muffins set in the oven for 35 minutes. Then put in a cool place for 1 hour.
- Carefully remove the mini cheesecakes from the paper cases. Spread about 1 tablespoon of sugar on each tart and caramelize with a flambé.
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