These pink mini cheesecakes are smooth, super creamy and the perfect treat for the little hunger.
Each cheesecakes hides a little surprise.
I’ve added raspberries in the centre to break up some of the sweetness from the cheesecake. You can leave them out if you like.
Recipe Pink Mini Cheesecakes
Yields 610 oreo cookies, finely crushed
40 grams butter, melted
Cheesecake Layer:
280 grams cream cheese
1 egg + 1 egg yolk
1 tablespoon flour
80 grams caster sugar
1 teaspoon vanilla extract
3 tablespoons soured cream
pink food colour, e.g.
fresh raspberries
Cream layer:
100 ml double/whipping cream
sprinkles
cupcake cases
mixer
piping bag & nozzle
Preheat the oven to 180 degrees Celsius (350F). Line the muffin tin with 6 cupcake cases.
Finely crush the oreos and pour melted butter over it. Stir with a fork to combine. Press the crumbs in the cupcake cases and flatten with a teaspoon. Bake for about 5 minutes.
Leave to cool slightly and add one raspberry to each cake.
In a bowl beat the cream cheese creamy. Add eggs, flour, sugar and vanilla and mix well.
Lastly add the sour cream and stir.
Add a few drop of pink food colouring and stir well. Pour the mixture in the cupcake cases and bake for 23 to 25 minutes. The cheesecakes are done when they still slightly ‘wobble’ in the centre. It will set in the fridge.
Leave to cool completely then refrigerate for at least 2 hours before serving.
Whip the cream to stiff peaks and fill a piping bag with it. Pipe small decorations on the cheesecake and finish off with some sprinkles.
Keep refrigerated.
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