Summary

Ingredients

• 75 g biscuit (s) (wholemeal biscuits)
• 5 teaspoons butter, soft
• 155 grams sugar
• 350 g double cream cheese
• 250 g sour cream
• 2 egg (s)
• 1 packet vanilla sugar
• 2 tablespoon cornstarch
• 100 g whipped cream

To sprinkle:

• Chocolate, white, grated
• Sea salt, coarse

Print Recipe Pin Recipe

Instructions

1. You need 12 paper cases to line the muffin tin.
2. First, the biscuits are finely crumbled (either electrically or manually; e.g. with a mortar) and then mixed with 30 g of the sugar and 5 teaspoons of soft butter.
3. Place the paper cases in the hollows of the muffin tray and press the biscuit crumbs to the bottom.
4. Mix the cream cheese, sour cream, eggs, 75 g sugar, vanilla sugar and cornstarch until creamy. Pour this cheese mixture into the molds.
5. I left some of the cheese mixture. I then filled them into four silicone molds and simply baked them with the muffin tray.
6. The cheesecakes are baked for 20 to 25 minutes at 175 degrees. Then take it out and let it cool down.
7. For the caramel sauce, the remaining 50 g of sugar are caramelized in a pan. 1 teaspoon of butter is melted in it. Now the hot cream is added. Bring to the boil briefly beforehand, under no circumstances add cold cream to the sugar. Let everything simmer for about three minutes, then transfer immediately and let cool down.
8. To serve, distribute the caramel sauce on the cheesecakes and sprinkle with grated white chocolate or a little coarse sea salt as desired.