Today, we’ve whipped up a delightful recipe for creamy mini cheesecakes that never fail to vanish from the table first. Give this delicacy a try yourself, and you’ll quickly see why it’s a favorite. The taste? Simply divine!
Creamy mini cheesecake
What we will need:
for the crust:
- butter biscuits – 140 g
- melted butter – 5 tablespoons
- sugar – 2 tablespoons
for the cream:
- mascarpone – 460 g
- sugar – 140 g
- eggs – 2 pcs
- vanilla extract – 1/2 teaspoon
How we will proceed:
1. In a blender, crush the butter biscuits finely. Then transfer them to a bowl and mix with the sugar and melted butter. This will make the dough for the casing.
2. Take a muffin tin and line it with baking paper. However, baking cups will also do. Put a little biscuit dough in each of them and press them with your fingers.
3. In a bowl, whisk the mascarpone with the sugar and vanilla extract. Then gradually beat in the eggs.
4. Pour the cream over the biscuit base to completely fill the paper cups.
5. Bake the desserts in a preheated oven at 160 °C for about 20 minutes.
6. Remove the finished mini cream cupcakes from the oven and leave to cool.
VIDEO RECIPE:
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