Portion mini-cheesecakes have a fairly presentable look, they will decorate any festive table. Usually, children are delighted with such a delicacy. They are served chilled, garnished with fresh raspberries and powdered sugar.
It is necessary
- For six servings:
- - 400 g of curd butter;
- - 250 g of fat sour cream;
- - 125 g sugar;
- - 100 g of shortbread cookies;
- - 2 eggs;
- - 40 g of butter;
- - 1 teaspoon of vanilla extract, corn flour;
- - lemon zest, juice from half a lemon;
- - fresh raspberries, icing sugar.
Instructions
Step 1
Preheat the oven to 180 degrees. Grind the cookies in a food processor to make small crumbs. Melt the butter. Pour butter into cookies, stir.
Step 2
Divide the mixture into 12 muffin tins, flatten with your fingers to form a firm base. Place the molds in the oven for 5 minutes, then remove them. Do not turn off the oven.
Step 3
Mix cream cheese (mascarpone cheese is suitable), eggs, 100 g sour cream, 75 g sugar, corn flour, beat on medium speed with a mixer. Add lemon juice and grated zest, vanilla, stir.
Step 4
Divide the cheese mass into tins, press into the middle over the raspberry. Place in the oven for 20-30 minutes.
Step 5
Whip the remaining sour cream with sugar, apply the sweet mass to the cheesecakes, return the molds to the oven again for 5 minutes.
Step 6
Cool prepared mini raspberry cheesecakes, sprinkle with powdered sugar, garnish with fresh raspberries.
