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Raspberries
Raspberries mini-cheesecakes
Author:
5/15
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Preparation
30 min
Baking
18 min.
Portions
4
Freezing
Yes
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
180 ml (3/4 cup) of Graham cookies breadcrumbs
30 ml (2 tablespoons) of brown sugar
30 ml (2 tablespoons) of butter
2 cream cheese container of 250 gr each, melted
125 ml (1/2 cup) of sugar
2 eggs
5 ml (1 teaspoon) of vanilla
15 ml (1 tablespoon) of lemon zest
For raspberries coulis :
375 ml (1 1/2 cup) of raspberries
45 ml (3 tablespoons) of honey
15 ml (1 tablespoon) of lemon juice
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Raspberries mini-cheesecakes
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May 04
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Jan 01
Preparation
Prepare mini-cheesecakes.
Preheat oven at 180 ºC (350 ºf).
In a bowl, mix breadcrumbs with brown sugar and butter. Set 12 paper mold into a muffins mold, then divide breadcrumbs in it. Preass with fingertips the breadcrumbs. With electric mixer, whisk cream cheese with sugar, eggs, vanilla and zest, until obtaining a smooth preparation. Divide into muffis molds. Oven bake for 18 to 20 minutes. Cool down over a grill for an hour at room temperature.
Prepare raspberries coulis. With an electric mixer, reduce into puree raspberries with honey and lemon juice.
To freeze:
Pour raspberries coulis into a sealed container( or into many small sealed container if you want to thaw only small portion at a time).
Freeze. Lay mini-cheesecakes over a baking plate and freeze for 2 to 3 hours. Set into freezing bags. Remove air and seal. This dessert can be frozen up to 2 months.
Thaw: Thaw min-cheesecakes and raspberries coulis at room temperature or 3 hours before serving.
Serve: Coat min-cheesecakes with raspberries coulis and if desired grnish with raspberries.
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