Mini Cheesecakes
12 servings
30 minutes
Mini cheesecakes are a delightful treat from European cuisine that combines a light texture with a rich creamy flavor. This dessert emerged as a more convenient alternative to traditional cheesecake, allowing one to enjoy its rich aroma in a miniature format. The crispy Oreo cookie base paired with the delicate cheese filling enhanced by vanilla creates a harmony of flavors. Their velvety structure and light sweetness make mini cheesecakes perfect for morning coffee or as an exquisite finish to dinner. Baking in a water bath gives them special softness, while cooling after preparation allows all flavor nuances to unfold. These little culinary masterpieces are true pleasures in every bite.
1
Preheat the oven to 180 degrees. Melt the butter and set aside to cool. In a blender, crush the Oreo and mix with the melted butter.
- Butter: 4 tablespoons
- Oreo cookies: 15 pieces
2
Grease the mini muffin pan with butter and sprinkle with cocoa.
- Butter: 4 tablespoons
3
Place one teaspoon of nut mixture in each cell and press down with your fingers.
- Oreo cookies: 15 pieces
4
Beat cream cheese, flour, sugar, salt, eggs, cream, and vanilla in a food processor until smooth.
- Cream cheese: 500 g
- Wheat flour: 2 tablespoons
- Sugar: 1 glass
- Salt: pinch
- Chicken egg: 3 pieces
- Egg yolk: 1 piece
- Vanilla extract: 1 teaspoon
- Cream: 2 tablespoons
5
Fill each cell with the mixture and bake in a water bath for 10-15 minutes. They should be slightly unset. Remove from the oven and let cool.
- Cream cheese: 500 g
- Cream: 2 tablespoons