Mini cheesecakes

Ingredients for 1 servings:

• 120 g biscuit(s) (cocoa) or butter biscuits
• 50 g butter
• 450 g double cream cheese
• 100 g sugar
• 2 packets of vanilla sugar
• 1 tsp, levelled lemon zest, grated
• 2 large eggs
• 150 g crème fraîche

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 50 minutes

small “New York” style cheesecakes

Preheat oven to 150°C (top/bottom heat). Finely crumble the biscuits and mix with the melted butter until moistened. Distribute the crumbs evenly among the 12 muffin cups lined with paper baking cups, press down firmly, and refrigerate. All ingredients for the cheesecake mixture should be at room temperature. First, beat the cream cheese until creamy. Stir in the sugar, vanilla sugar, and lemon zest. Then beat in the eggs, one at a time, and finally the crème fraîche. Don’t overmix; you want to incorporate as little air as possible into the mixture. Spread the cream cheese mixture onto the biscuit bases and bake for about 18-22 minutes. Fresh from the oven, the cheesecakes should still be slightly wobbly in the center. Let them cool for about half an hour, cover with plastic wrap, and refrigerate for at least 3 hours, preferably overnight. This allows the flavors to blend and the cheesecakes to achieve their perfect texture. Only now should you remove the cakes from the molds. This shouldn’t be a problem, as the cheese mixture shrinks considerably during cooling. You can serve them simply as they are, with fresh berries or a fruit sauce (but then without the paper). A great idea for Halloween is a spider web made of melted dark chocolate. The sky’s the limit with this one!