Cupcake-style cheesecake
The muffin-style cheesecake is a quick and delicious dessert, perfect for special occasions, but also for a sweet snack every day. This recipe is simple and accessible, and the individual shape gives it an attractive look and an ideal portion. Additionally, it's an excellent way to impress guests with a personalized dessert. Let's get started!
Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 18 cheesecake muffins
### Ingredients
- 1.5 cups of crushed cookies (digestive or bourbon type)
- 6 tablespoons of melted butter
- 450 g mascarpone
- 225 g cream cheese (ideally at room temperature)
- 3 large eggs
- 3/4 cup sugar
- A pinch of salt
- 1 teaspoon rum essence
- 100 g dark chocolate (melted, for extra flavor)
### Necessary utensils
- Muffin pans (18 pieces)
- Baking paper
- Large mixing bowl
- Electric mixer or whisk
- Large baking tray for water bath
### Preparation instructions
1. Preparing the ingredients: Let all ingredients sit at room temperature for at least 2 hours before cooking. This will help achieve a finer texture.
2. Preheating the oven: Preheat the oven to 180°C. This step is essential for the cheesecake to bake evenly.
3. Preparing the pans: Grease the muffin pans with butter and place a piece of baking paper inside each mold. This will facilitate the removal of the muffins after baking.
4. The cheesecake base: In a bowl, mix the crushed cookies with the melted butter until you get a moist mixture. Use a teaspoon to place the cookie mixture in each mold, then gently press down with a fork or your fingers to flatten. Bake these bases for 5 minutes, then remove and let them cool.
5. Preparing the filling: In a large bowl, combine the cream cheese with the mascarpone and sugar. Use an electric mixer or whisk to mix well until you get a smooth mixture. Add the 3 eggs one at a time, mixing well after each addition. Don’t forget to add a pinch of salt and the rum essence for a rich flavor.
6. Incorporating the chocolate: Melt the chocolate and let it cool slightly. Sift a little flour over the chocolate to prevent it from sinking to the bottom of the bowl. Then, add the chocolate to the cheese mixture and mix gently.
7. Baking the muffins: Fill each mold with the cheesecake filling, leaving a little space at the top. Place the muffin pans in a large tray and add hot water to the tray to create a water bath. This will help maintain a creamy texture. Bake the cheesecake muffins for 25 minutes.
8. Cooling: After 25 minutes, turn off the oven, but do not open the door for 30 minutes. This trick prevents the muffins from cracking and helps achieve a perfect texture.
9. Serving: After they have cooled, remove the muffins from the molds and carefully peel off the baking paper. These mini cheesecakes are delicious served plain or with a fresh fruit sauce (e.g., raspberry or strawberry sauce) for a tangy contrast.
### Useful tips
- Variations: You can replace the chocolate with dried fruit pieces or a vanilla flavor for a different note. You can also try adding some chopped nuts for extra texture.
- Serving: These cheesecake muffins can be prepared a day in advance. Store them in the refrigerator covered with plastic wrap to keep them fresh.
- Decoration: Give them an elegant look by dusting cocoa or powdered sugar on top before serving.
This muffin-style cheesecake, inspired by Roxana, is an excellent choice for any occasion and will surely become your favorite! Prepare it and enjoy every bite!
Ingredients: For 18 cupcakes: 1 and a half cups of crushed biscuits, 6 tablespoons of butter, 450 g of mascarpone, 225 g of cream cheese, 3 eggs, 3/4 cup of sugar, a pinch of salt, rum essence, chocolate.
