Cheesecake is one of the most delicious and healthy desserts. Housewives make all kinds of cheesecakes: with Oreo cookies, with mascarpone cheese, with condensed milk, with apricots, with strawberries. Each cheesecake is original and delicious in its own way. What if we made portioned mini cheesecakes today? These cheesecakes will look great on a buffet table and will decorate any party. A delicious shortbread base made of cookies and butter, a delicate curd filling and a thick layer of chocolate glaze - an excellent combination. You will spend a minimum of time preparing these mini cheesecakes, and as a result you will get 64 mini servings of a delicious treat.
Ingredients:
For the base:
- 2 eggs
- 500 g cottage cheese
- 100 g sugar
- 2 tbsp. corn starch
- 225 g cookies “For tea”
- 70 g butter
- 15 g vanilla sugar
For chocolate glaze:
- 3 tbsp. Sahara
- 6 tbsp. 18% sour cream
- 2 tbsp. butter
- 2 tbsp. dark high quality cocoa
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Preparing the “Portion Cheesecake” recipe:
To prepare cheesecake, prepare cottage cheese, butter, cookies, vanilla sugar, sugar, corn starch.
To prepare the base, place the broken cookies and melted butter into the bowl of a food processor fitted with the metal blade attachment.
Grind until fine wet crumbs form.
Line a 20x20 centimeter mold with baking paper. Spread the cookie crumbs evenly over the bottom of the pan and compact well.
Then place cottage cheese, eggs, sugar, vanilla sugar and cornstarch in the bowl of a food processor (metal knife attachment).
Grind until a smooth, smooth mass is formed.
Spread the curd mixture onto the cookie base and smooth it out. Cook in an oven preheated to 160ºC for approximately 30-35 minutes. The cheesecake is ready when it's firm around the edges but still a bit jiggly in the middle.
Remove the cheesecake from the oven, cool to room temperature, and then place (in the pan) in the freezer for 2 hours. Remove from freezer, trim edges and cut into 64 pieces (pieces measure 2.5cm x 2.5cm).
For chocolate icing we need sour cream, butter, cocoa (it is better to use high quality cocoa), sugar.
Combine all the ingredients for the glaze in a saucepan, grind well and heat, stirring, until thick (do not bring to a boil). Cool to 60ºС.
The perfect cheesecake... What is it like? The most delicate structure combined with a delicious sand base - the classic of American cuisine has captured the whole world!
Usually this delicate dessert is prepared in a water bath. We will simplify the task a little and bake it in the oven, at the same time we will discuss all the intricacies of making a classic cheesecake.
We will need:
· 200 grams of shortbread cookies (it will be delicious with oatmeal);
· 90 grams of butter;
· 750 grams of cream or curd cheese (for example, professional “Cremette” cheese);
· 200 grams of sugar (or powdered sugar);
· 3 chicken eggs;
· 100 ml cream with a fat content of at least 10%
All products must be at room temperature!
We do not recommend cream cheese insteadCremetteuse cottage cheese. The end result is not a “true” cheesecake, but a simple cottage cheese casserole.Use only natural, animal cream, for example, high-quality Peipsi Lake cream. The fat content of the cream does not play a special role in this recipe. Your cheesecake will be just as good with sour cream instead of cream, but its taste will change and become more “cheesy.”
Using high-quality confectionery ingredients, you are sure to get excellent results!
We will prepare our cheesecake in a metal baking dish. It is best to use springform baking pans - it will be much easier to remove our dessert from them.
First of all, we prepare the base. The cookies must be ground in a blender. Pour the pre-melted butter into the cookies and mix thoroughly. It is important for us to get a moist but crumbly crumb.
Place baking paper in a prepared baking dish. Pour out and compact an even layer of cookies over the entire diameter. If you wish, you can make “sides” for the future cheesecake. You need to compact it with something flat: for example, the bottom of a glass.
We put our base in the refrigerator for 20 minutes and start preparing the cheesecake itself.
Here it is important to learn the only rule: do not beat the mass with a mixer. We even put the whisk aside. It is ideal to use a silicone spatula to avoid air getting into our dessert. So, at the “output” you will get a smooth surface without “grains” and bubbles.
Grind 750 grams of cheese with sugar. Add the eggs one at a time, continuing to mix the mixture well. Take your time, stir carefully.
Many chefs and confectioners advise adding lemon juice and zest to the cheese filling. This step is optional. But if you want to further flavor the cheesecake, add a drop of natural food flavoring to it.
Next, add 100 ml of cream at room temperature, and mix everything well again.
Take the baking dish with the prepared sand base out of the refrigerator. Carefully pour our cheese mixture into the mold. You can lightly tap the pan on the table so that the mixture is evenly distributed.
Place our cheesecake in an oven preheated to 180C for 15 minutes. Then reduce the temperature to 110C and cook the cheesecake for an hour and a half until ready. If the minimum temperature of your oven is 150-160C, then be sure to open the oven door a little.
You can determine the readiness of the cheesecake this way: the middle, with a diameter of 5-10 cm, will slightly “tremble”. Turn off the oven and leave the cheesecake to cool for 60 minutes. Remove the dessert from the oven and leave for another 30 minutes at room temperature.
Before putting the cheesecake in the refrigerator, run a knife along the sides.
The dessert must be cooled for at least 8 hours; it is better to keep it in the refrigerator for 12 hours.
Serve cheesecake with berry sauce or topping. The finished dessert can (and should!) be decorated with fresh berries.
Idea!
Cheesecake can be baked not only in metal forms, but also in paper forms. We recommend using unsupported baking cups. The preparation technology is the same: compact the sand base into the bottom of the glass and carefully pour the cheese mixture. These portioned cheesecakes are convenient to take with you on a picnic, on a visit, or as a hearty and sweet snack on the road.
For cheesecake lovers, I suggest making this most delicate portioned dessert. It is prepared without a base in ordinary forms for baking small muffins. You can serve cheesecake with sweet sauce, berries or fruit - it all depends on the season. Prepare portioned vanilla cheesecake for guests or loved ones, they will definitely appreciate the creamy texture and great taste!
I prepare the products according to the list.
In a bowl, combine cream, yogurt, and cream cheese. I mix the ingredients.
Then add melted butter to the bowl, heat the mixture a little in a water bath, stirring from time to time, until the lumps disappear.
Add the yolks and beat the mixture with a mixer.
Sift the flour into a bowl, add vanillin, beat a little with a mixer.
In another bowl, beat the whites well, add sugar in several stages, continuing to beat.
Add the whipped whites to the yolk mixture in parts and gently mix with a spoon from top to bottom.
I grease a silicone muffin mold with vegetable oil, place it in a slightly larger mold, into which I pour about two glasses of hot water. I put the creamy mixture into a silicone mold.
I bake the cheesecake in an oven preheated to 160 degrees for about 45-50 minutes. I remove the silicone mold from the large mold with water. Let the cheesecake cool completely; it is better to place it in the refrigerator for several hours.
I made a strawberry and sugar sauce using a blender and decorated the cheesecakes with half a strawberry and mint leaves.
Portioned vanilla cheesecake is ready!
Enjoy your meal!
Creamy and berry, tender and soft - this portioned strawberry cheesecake not only attracts attention on any dessert table, but also gives an unforgettable taste sensation. If you don't have much time to prepare a dessert and the combination of great taste and impressive presentation is important to you, this dessert will definitely meet your expectations. The recipe is given for 4 servings.
You will need:
500 g strawberries
600 g cream cheese
zest and juice of 1 lime or lemon
100 g sugar
300 g shortbread cookies
125 g butter
3 tsp. vanilla extract
3 tsp. starch
1 sprig of mint
How to cook:
Prepare the base: Crush the cookies by hand or place in a sandwich bag and crush. Melt the butter in a frying pan set over high heat. Using a blender or food processor, grind the cookies into fine crumbs. Mix these crumbs with melted butter. Stir well in the pan, then remove from heat and let cool.
Place the cream cheese in a bowl, add the zest and half of the lime or lemon juice, sugar, vanilla extract and cornstarch. Beat until thick, strong, and homogeneous.
Puree most of the prepared strawberries. You can add a little sugar to the puree to sweeten it if you like, but usually the strawberry juice is sweet enough on its own. Cut the remaining strawberries into slices.
Place cookie crumbs in the bottom of each glass, then sliced strawberries. If you want beauty, place the slices so that they press against the edges of the glass. Place a layer of cheese on top. Finish with a layer of strawberry puree. Top with a slice of strawberry and a mint leaf. Place the finished dessert in the refrigerator for at least 15 minutes before serving.
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