in Recipes

Cheesecake muffins

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Ingredients for 1 servings:

  • 600 g cream cheese
  • 200 g sour cream
  • 225 g sugar
  • 3 eggs
  • 1 tsp vanilla sugar or extract
  • 2 tbsp flour
  • 36 cookies (round egg cookies)
  • 36 paper cups
  • 1 jar red currant jelly

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Mini cheesecakes

Place paper baking cups in muffin tins. Place one eggnog in each cup as a base. Beat the cream cheese, sour cream, eggs, sugar, vanilla, and flour with a mixer until smooth. Pour 2 tablespoons of the cream cheese mixture over the eggnog in the paper baking cups, almost to the top, and smooth the surface. Bake at 175 degrees Celsius (160 degrees Celsius fan-assisted oven). The cheesecakes should only be lightly browned. Allow to cool in the oven before removing the paper baking cups from the muffin tin. Place 1 teaspoon of red fruit compote in the center of each cup.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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