MY CUPCAKE NOTEBOOK

Mini Cheesecake

Anna Carrera CastellarnauComment

Hello everyone!

{Spanish Here}

Today's recipe is the one that my friends are always begging me to make. It's easy, delicious and always triumphs!

That's right, it's cheesecake!

Truth is that it's always a good moment for cheesecake, either as a dessert or for a mid-afternoon snack or, well, because it

is

cheesecake and you don't really need an excuse...

The recipe for cheesecake is pretty well known but this one is from a book called "Delicias al Horno" and after a few changes, here it is:

Mini Cheesecakes

Ingredients

(for 9 mini cakes or a normal one)

  • 70g butter
  • 200g digestive cookies
  • 400g cream cheese
  • 2 large eggs
  • 100g sugar
  • ½ tsp vanilla extract

Topping ingredients

  • 50g sugar
  • 2 Tbs water
  • 250g frozen berries (previously thawed)

Directions:

  • Heat the oven at 190ºC (375ºF).
  • Melt the butter in a pan or in the microwave.
  • Crush the cookies. You can do it with a food processor (is way faster) or by putting the cookies in a plastic bag and crush them with a pestle, whatever you prefer.
  • Pour the melted butter in a bowl with the crushed cookies and mix with a spoon until fully incorporated. 
  • Press the dough at the bottom of the cake mold or pan with the spoon in order to create a smooth base. For the small cake molds I used the bottom of a glass.
  • In a bowl, mix cream cheese, eggs, sugar and vanilla extract and beat until fully blended. Pour the mix into the cake mold and bake for 20-30 minutes or until when inserting a toothpick, it comes out clean.
  • Let the cake cool down and put in the fridge for at least 6 hours until taking out the cake mold and serving.

Directions for the topping:

  • Pour water and sugar into a pan and heat while stirring until the sugar is dissolved. Add the berries (previously thawed) and cook while stirring until the liquid thickens.
  • Once the berries are soft and can be crushed easily with a spoon, retire from heat.
  • Triturate the berries and let them cool down.
  • Sieve (optional, the topping will be thinner and without seeds).
  • Pour a tablespoon of the topping over each mini cheesecake before serving.

So here it is, I really hope you do it because it is very easy and delicious!

Here's the

pdf

with the recipe.

Anna