John Myers
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Chessecakemuffins with Christmas Cherries
The perfect chessecakemuffins with christmas cherries recipe with a picture and simple step-by-step instructions.
For the tartlets
- 24 Pc. Paper baking molds for a muffin tin
- 12 Chocolate cookies filled – Oreo
- 2 Eggs M
- 1 packet Vanilla sugar
- 75 g Whipped cream
- 300 g Double cream cheese
- 125 g Sugar
- 1 tbsp Food starch
For the punch cherries
- 1 glass Sour cherries
- 0,125 liter Red wine
- 2 tbsp Sugar
- 1 tbsp Food starch
- 1 Pouch Mulled wine spice
For the tartlets
- separate the eggs. Beat the egg whites and pour in the vanilla sugar. Whip the cream. Mix the cream cheese, sugar, starch and egg yolk with the hand mixer on the lowest setting for 2 minutes. First fold the cream and then the egg whites into the cream cheese mixture in portions.
- Line the hollows of the muffin tin with 2 baking tins each. Place one biscuit on each floor. Carefully distribute the mixture over the biscuits. Place the muffin sheet on a deep baking sheet / drip pan and pour boiling water over it until the muffin sheet is 2/3 of the water. Bake on the lowest rack at 175 degrees for 30 minutes.
- Lift the tray out of the water bath and let it cool down well on a wire rack. To serve, carefully remove the paper liners.
For the punch cherries
- Drain and drain the cherries. Catch the liquid. Bring the juice to the boil together with the wine, sugar, vanilla sugar and mulled wine spices and simmer for 5 minutes. Mix the starch with 5 tablespoons of water, stir in and bring to the boil. Simmer for 1 minute. Fold in the cherries. Let cool down.
- Serve the tartlet with the cherries.
- Unfortunately I did something wrong. The cakes didn’t rise right for me. Nevertheless, they tasted sensational and I take that today as a “failed” dress rehearsal for the Christmas menu. Think positive!
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