:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/ZeHUbFYNAtwYJRVNnmDc/27fc22f4a5951041facbecda74a1e5.jpeg "Cinnamon mini cheesecake cookies with salted caramel")
Cinnamon mini cheesecake cookies with salted caramel
There are days when I crave sweets, but not too much because I could eat a whole cheesecake by myself. For this reason, I prefer to make a mini version. Today's recipe is about the perfect combination of cinnamon and salted caramel.
Ingredients
Dough
- 50 g cinnamon biscuits
- 35 g butter
- 30 g oat flakes
- cinnamon
Stuffing
- 250 g soft cottage cheese
- 2 tablespoon whipped cream
- 2 tablespoon mascarpone
- 2 tablespoon salted caramel with vanilla
- 50 g sugar with vanilla
- 20 g cinnamon biscuits
- 1⁄2 tablespoon corn starch
- 1 egg
- pinch ground vanilla
Ganache
- 50 g Belgian milk chocolate
- 15 ml milk
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Directions
Crush the cinnamon flake cookies. Then, add it and mix it with the melted butter.
Shape the mini cake using a muffin tin. Then, bake for 10 minutes at 170°C.
Prepare the filling by mixing together cottage cheese, mascarpone, cream and sugar.
Add the egg, crushed biscuits, vanilla and cornstarch. Spread the filling on the crust and bake together for 40 minutes at 150°C. Let it cool and refrigerate overnight.
Pour the ganache over the cooled cake, decorate it with fruit and chill again. Enjoy.
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Bakingmoments_withkidsCinnamon mini cheesecake cookies with salted caramel
There are days when I crave sweets, but not too much because I could eat a whole cheesecake by myself. For this reason, I prefer to make a mini version. Today's recipe is about the perfect combination of cinnamon and salted caramel.
Crush the cinnamon flake cookies. Then, add it and mix it with the melted butter.
Shape the mini cake using a muffin tin. Then, bake for 10 minutes at 170°C.
Prepare the filling by mixing together cottage cheese, mascarpone, cream and sugar.
Add the egg, crushed biscuits, vanilla and cornstarch. Spread the filling on the crust and bake together for 40 minutes at 150°C. Let it cool and refrigerate overnight.
Pour the ganache over the cooled cake, decorate it with fruit and chill again. Enjoy.
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