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Take it anywhere: these muffin-style cheesecakes, with a subtly tangy topping, are sure to please. Try the recipe now!
INGREDIENTS
15 small molds 7 cm in diameter
Background:
150 g butter cookies, p. ex. with chocolate (do not add cocoa), oats or Petit Beurre
2 tbsp of cocoa
1 pinch of salt
50 g of liquid butter
2 - 3 tbsp of full cream
Garnish:
300 g of Swiss natural fresh cheese
100 g sour cream
150 g icing sugar
2 eggs
1½ tbsp of cornstarch
1 vanilla stick, scraped seeds
2 tbsp lemon or orange juice
lemon or orange zest for garnish
PREPARATION
Base: finely chop the cookies in a blender or put them in a plastic bag and crush them with the rolling pin. Add the cocoa, salt, butter, and cream, distribute among the molds and press down with the back of a spoon.
Preheat the oven to 160 ° C (hot air / hot air: 140 ° C). Precook the funds for 8-10 min at the bottom of the oven.
Topping: Mix the fromage frais, sour cream, icing sugar, eggs, cornstarch, vanilla, and lemon or orange juice well.
Take the bottoms out of the oven. Spread the cream cheese mixture on top. Reduce the oven temperature to 130 ° C (hot air / hot air: 110 ° C). Continue cooking for 20-25 min. Turn off the oven and allow the muffins to cool and harden in the half-open oven. Cover and refrigerate 3-4 hours or overnight before serving.
According to taste, decorate the muffins with lemon or orange zest.
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