Small Crème Brûlée Cheesecakes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 2 hrs 5 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g shortbread (s), crumbled
- 120 g butter
- 440 g double cream cheese
- 70 grams sugar
- 1 pinch (s) salt
- 2 egg (s)
- 40 g sour cream
- 2 teaspoons orange peel
Print Recipe
Pin Recipe Instructions
- Line a baking sheet with parchment paper. Place 6 dessert rings on top. Mix the melted butter with the butter biscuits chopped beforehand and press into 6 dessert rings as a base.
- Mix all other ingredients and pour into the dessert rings. Bake at 180 ° C with hot air for 35 - 45 minutes, until small, fine cracks are visible on the surface of the cakes.
- Let cool down. Remove the dessert rings. Place the cheesecakes in the refrigerator for at least 1 hour or overnight.
- Put some sugar on the tartlets. Bake the fan grill at 180 ° C on the top shelf in the oven until the sugar browns a little. The cheesecakes are now slightly warm and ready to be served.
- Makes 6 cakes.
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