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Easy Mini cheesecakes recipe
Medium Difficulty
Preparation time 20 minutes
Cooking time 15 minutes
Cooling time 2 hours
Total Time 35 minutes
Servings 6 mini cheesecakes
Ingredients Mini Cheesecakes recipe
For the crust
50 g vanilla cookies or similar
1 1/4 tbsp butter without melted salt
1/4 tsp salt
For the cheesecake
220 g cream cheese approx 1 package at room temperature
60 g white sugar
55 g sour cream / sour cream / sour cream at room temperature
1/2 tsp vanilla essence
1 egg at room temperature
1/8 tsp salt
For cranberry topping
200 g fresh or frozen blueberries
100 g white sugar
100 ml water
Mini Cheesecakes recipe process
For the crust
Grind the cookies until they are thin.
Add salt and butter and mix.
For the filling
Beat the cream cheese with the sugar until it is very soft and homogeneous. From time to time with and with a spatula scrape the edges of the bowl to get cream cheese or unsweetened sugar.
Add sour cream, vanilla essence and salt and beat again.
Lower the speed of the blender to a minimum and add the egg. Beat at low speed so as not to incorporate air into the egg.
Put paper capsules inside the muffin mold. Put a little of the cookie mixture and compress with the back of a spoon. Fill the capsule with the mixture leaving about 3mm unfilled if it grows a little. Take to a preheated oven at 180C on a tray with water that was inside the oven also preheating. If you forgot, add freshly boiled water to the tray. Water should reach 1/2 the height of the muffin mold.
As soon as we enter the oven we lower the temperature to 150C.
We cook for 15min or until you see tremble just a little or nothing if you shake them carefully.
Wait for it to cool completely and put them in the fridge for at least two hours.
For cranberry topping
Cook everything in a pot until it thickens a bit. Remember that when it cools it will thicken even more.
Let it cool completely.