Mini Cheesecakes
Ingredients
- For the dough
- 2 eggs
- 80 grams Pastry flour
- 60 grams chopped, peeled almonds
- 60 grams butter
- 60 grams brown sugar
- 1 pkg instant Espresso (2grams)
- milk (as needed)
- For the topping
- 300 grams cream cheese (skinny, natural)
- 200 grams Whipped cream
- 1 pkg whipped cream stabilizer
- 2 pkgs Vanilla sugar
- 1 Tbsp sugar (to taste)
- unsweetened cocoa powder
- 12 Coffee bean
Preparation steps
For the batter: Preheat the oven to 200°C (approximately 390°F). Line a 12-cup muffin tin with paper liners.
In the bowl of an electric mixer, beat the eggs with butter and sugar until light and fluffy, add the remaining ingredients and mix until smooth adding a little milk if too stiff. Divide the batter among the paper liners and bake until set, about 20 minutes.
Remove from oven and let cool.
For the topping: In a bowl, whip the cream with cream stabilizer and vanilla sugar until stiff. In another bowl, beat the cream cheese with the remaining sugar until smooth, fold in the whipped cream. Spoon the cream into the muffin tin and garnish each with a coffee bean. Refrigerate at least 1-2 hours. Remove from the pan and serve dusted with cocoa.
