Raspberries mini-cheesecakes
30
18
4
Yes
Ingredients
For the mini-cheesecakes:
- Preheat oven at 350°F (180°C).
- 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.
For the raspberries coulis:
- With an electric mixer, reduce into puree raspberries with honey and lemon juice.
- Coat min-cheesecakes with raspberries coulis and if desired grnish with raspberries.
Preparation
Side-by-side modeFor the mini-cheesecakes:
- Preheat oven at 350°F (180°C).
- 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.
For the raspberries coulis:
- With an electric mixer, reduce into puree raspberries with honey and lemon juice.
- Coat min-cheesecakes with raspberries coulis and if desired grnish with raspberries.
Chef’s note
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).
- 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.
To thaw:
- Thaw min-cheesecakes and raspberries coulis at room temperature or 3 hours before serving.
