in Recipes

Toggenburger cheesecakes

updated

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Ingredients for 12 servings:

  • 22 biscuits (Toggenburg Alpine biscuits)
  • 300 g cream cheese
  • 80 g sugar
  • 1 egg(s)
  • 75 g sour cream
  • 1 pinch of salt

Instructions

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

slightly modified version of the cookies and cream cheesecakes

Fill 12 paper baking cups into a muffin tin or place 12 paper baking cups on a baking sheet. Place a cookie into each of these cups. Crumble the remaining 10 cookies and then mix them with the remaining ingredients in a bowl using a hand mixer. Spoon the mixture onto the cookies in the baking cups (the cheesecakes will not rise). Bake at about 135°C for 30 minutes, let cool, and refrigerate for at least 2 hours.

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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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