Summary

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

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Instructions

1. Preheat the oven to 130 ° C. Line the muffin tray with molds.
2. 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.
3. 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.
4. Carefully remove the mini cheesecakes from the paper cases. Spread about 1 tablespoon of sugar on each tart and caramelize with a flambé.