John Myers
New York Cheesecake Muffins
The perfect new york cheesecake muffins recipe with a picture and simple step-by-step instructions.
- 200 g Hobbits biscuits from Brandt
- 60 g Liquid butter
- 1 pinch Salt
- 600 g Cream cheese double cream setting
- 100 g Sugar
- 3 piece Egg yolks, fresh
- 2 tbsp Flour
- 1 tsp Lemon peel
- 200 g Sour cream
- 1 pinch Salt
- Preheat the oven to 170 ° C top and bottom heat. Put the biscuits in a blender and chop finely. Melt the butter in a saucepan, knead with the crumbs and a pinch of salt in a bowl. Press the biscuit mixture onto the bottom of silicone muffin molds and prebake for 10 minutes at 170 degrees.
- In the meantime: Mix the cream cheese, sugar, egg yolks, sour cream, flour, salt and lemon zest together. Place the cream cheese mixture on the biscuit bases and bake at 130 degrees for another 50 minutes. Let New York Cheescake Muffins cool in the oven. Arrange on plates and let taste.
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