Ingredients
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Cookies – 7 oz (200 g)
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Cream Cheese – 18 oz (500 g)
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Cream – 1 cup (200 ml)
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Water – 4 tsp
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White Chocolate – 4 oz (100 g)
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Lemon Juice – 3 ⅓ tbsp
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Salt – 1 pinch
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Butter – 7 oz (200 g)
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Sugar – 2 ⅓ cups (460 g)
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Gelatin – 4 tsp
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Raspberries – 4 oz (100 g)
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Egg Yolks – 4
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Lemon Zest – 2 oz (60 g)
Recipe
If you have long wanted to make a cheesecake, but were afraid of the difficult baking process, this recipe is for you. The most difficult thing here is to wait until you can already try the gorgeous treat. Today we’re going to tell you how to make raspberry and white chocolate mini cheesecakes.
To make the raspberry mini cheesecakes delicious, choose the right cream cheese. It should not be too watery or salty. There is one more secret. No need to beat the cream too much with a mixer. This saturates the mixture with air, and then it saggs, making the treat not so beautiful.
Steps
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1
Done
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Mix the the gelatin with hot water. |
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2
Done
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Grind the cookies into crumbs, add 4 oz (100 g) of melted butter and mix. Arrange the mixture into a cupcake pan and flatten. |
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3
Done
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Grind 4 oz (100 g) of white chocolate and place it in the microwave for 20 seconds. |
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4
Done
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Mix the cream cheese and ¾ cup (160 g) of sugar, add the melted chocolate and mix. |
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5
Done
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Add cream and mix at low speed. Pour in the prepared gelatin and mix again. |
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6
Done
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Add raspberries to the cream and mix gently. Pour the mixture on top of the cookie base. Place the pan in the fridge for 12 hours. |
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7
Done
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Beat the remaining sugar with egg yolks, lemon juice, zest and salt. Heat the mixture in a saucepan and add the remaining butter and mix until smooth. |
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8
Done
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Let the cream cool and decorate the cheesecakes with it. Top off with raspberries. |
You can use cupcake liners to make it convenient to take the berry cheesecake with your hands. If you want to experiment a little, try replacing cream cheese with mashed cottage cheese. The taste will become more unusual, and the cheesecake will be denser.
