John Myers
Contents
show
New York Cheesecake Cups
The perfect new york cheesecake cups recipe with a picture and simple step-by-step instructions.
For the ground
- 75 g Crumbled whole grain biscuits
- 25 g Oatmeal
- 50 g Melted butter
- 25 g White sugar
For the cream
- 1 Lemon (squeezed)
- 3 Eggs
- 150 g White sugar
- 400 g Cream cheese
- 100 g Sour cream
- 150 ml Whipped cream
- 1 tsp Vanilla extract
- 1 heaped tbsp Flour
- 1 packet Bourbon vanilla sugar
- Mix the crumbled wholemeal biscuits, ground oatmeal, sugar and melted butter in a bowl. All the crumbs should be mixed evenly with butter, the crumb dough should become compact when pressed and not crumble right away.
- 1 Tbsp of the crumbly batter as a base in a muffin paper case and press lightly (place the cases in a muffin tin for an extra hold – it also makes it easier to fill with the cream cheese cream later).
- Put the finished molds in the cold for approx. 20-30 minutes so that the bottom does not crumble during filling.
- Mix all the ingredients for the cream in a mixing bowl with a whisk or hand mixer – be careful not to add too much air.
- Now carefully place the cream on the cooled biscuit base, leaving approx. 3-5 mm space to the edge.
- Preheat the oven at 220 ℃ top and bottom heat. Bake the filled cups on the middle rack for about 15 minutes, then turn the oven down to 130 ℃ and bake for another hour. After baking, switch off the oven, but keep the door closed for another 2 hours so that the cups can cool down very slowly.
- Finally put everything in the cold for at least 5-8 hours.
- And after so much work, all you have to do is ENJOY, you deserve it.
Facebook Comments