Description
I love the batch flow. First, it is very aesthetically pleasing, and secondly, not much to eat ;)) If you love everything miniature, please visit :)
Ingredients
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Cookies
40 g
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Brown sugar
1 tsp
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Butter
2 tsp
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Cream cheese
60 g
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Chicken egg
1 piece
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Sugar
50 g
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Sour cream
40 g
-
Flour
1 tsp
Cooking
Prepare the base for cheesecakes. For this cookies finely crumble, add 1 tsp brown sugar and 2 tsp melted butter. Stir until smooth.
This is good to use brown sugar "Mistral Demerara".
Preheat the oven to 180 degrees. To prepare the molds for muffins, put them in the paper "skirts". Thanks to them it will be easier to remove the cheesecakes. Crumbs to distribute the forms. Bake in hot oven 5 minutes at 180 degrees. Remove from the oven.
Prepare the cream. Beat cream cheese with sugar until soft.
I used sugar "Mistral - small".
To enter in a creamy mass of the egg, whisk until smooth.
Then enter the sour cream and flour, quickly whisk again until smooth.
The dish with the cream hit the bottom of the table about 30 times to remove excess bubbles.
Pour the cream over the cups on top of cookie crumbs.
Continue baking the cheesecake at 180 deg. about 15-20 minutes. The middle should still be slightly shaking a little. Cool the cheesecakes on the table, and then in the refrigerator for about 2 hours. Feeding.
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