19 June, 2015
Mini cheesecakes with caramel sauce
I have been complaining recently that no creative dessert recipes come to my mind. And I was looking for something special to make and then, this marvelous recipe came!
It is literally one of the best desserts I ever made. It’s sweet (but not too sweet) and creamy and the bottom is a little bit crunchy. And the sweetness works so good with the salty butter used in the recipe. Mmmm. And it was not difficult to make!
Ingredients
- 500g mascarpone
- 500g quark cheese
- 1 ½ cup sugar
- 4 eggs
- 3 tbsp flour
- vanilla
- 10 petit beurre cakes
- 7 tbs salted butter
- salted butter caramel sauce
Instructions
- Preheat oven to 180°C
- In a mixing bowl stir together crushed cookies and melted butter until evenly coated.
- Divide the cookie mixture among 12 paper lined muffin cups. Press mixture into an more or less even layer. Bake for around 5 minutes. Remove from oven.
- Whisk together sugar and flour until well blended.
- Place the cheese in a separate bowl and pour sugar mixture over top. Add eggs and vanilla and blend on low speed.
- Divide mixture among muffin cups filling each cup nearly full.
- Bake in a preheated oven 20-25 minutes. Be careful not to overbake. When you take them out of the oven they will look uncooked and the center will be still quite liquid.
- Remove from oven and allow to cool.
- Transfer to refrigerator for at least 2 hours.
- Serve chilled with some caramel sauce on every one.
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