individual cheesecakes

i am normally really relunctant when it comes to ‘bigger acquisitions’… like sports equipment (skis are so incredibly pricey, ugh), or sometimes even a holiday, or just a special dress (that’s not from h&m or zara)… i don’t know why, but sometimes i still feel like a student. it’s not at all like i could splurge, all the time (or as often as i would like, actually). but every now and then, i feel it’s vital to invest into something that will really make a difference. like this couch / sofa that i was dreading to buy forever, but now finally got. it’s such a major improvement! i promise to show pictures asap… it reminds me that life goes on, even though some things don’t seem so rosey…
also, i will be away next week all week for a business trip. i’m going to learn some social media things in one of our network agencies in belgium / antwerpen. another thing to keep me on my toes. it sure is hardly ever boring around here at casa scarlett! 
these individual cheesecakes are pretty simple to make. i used individual patisserie rings to bake them. the recipe makes around 6 individual mini cakes. you could also use cupcake wrappers, though.
individual (baked) cheesecakes
ingredients:
150 g cookies (i took leibnitz butterkekse)
70 g butter, melted
1 pinch of salt
450 g cream cheese (i used a fresh one from the cheese shop)
100 g sugar
2 eggs
150 ml cream (honestly, i took double crème de gruyère)
1 pack vanilla sugar
1 pinch of salt
method:
preheat the oven to 180 degrees celsius. finely crush the biscuits (mi advise: place the biscuits in a sealable plastic bag and crush them with a rolling pin, then remove from the bag) and melt the butter. combine the butter and the biscuit crumbs. place 1 to 2 tablespoons full of the mixture at the bottom of the patissier rings, and press down until firm. prepare the cheese batter: beat the cream cheese, sugar and vanilla sugar in a bowl with a mixer. then add one egg after another and stir in the cream, too. divide the batter between the rings. 
bake for 20 to 22 minutes. let cool first before removing the rings. the cheesecake is even better on the next day. decorate with berries (and dust with some confectioner’s sugar, if you’re not lazy like me, thank you).
  • 0

    Overall Score

  • Reader Rating: 0 Votes

You May Also Like