Mini Cheesecake Pies
Crush the corn starch biscuits until crumbly, transfer to a bowl, mix until a crumble mixture is formed, split the mixture into 12 cupcake molds, press with the spoon to make a compact and flat base for our pie. Set aside.In a bowl, place the Cream Cheese and whip on low power until smooth, add the sugar gradually and keep whipping, add one egg at a time and continue to whip well until combined.Stop whipping and add the vanilla essence, the lemon juice and the wheat flour, whip very well again.Spread this batter, splitting it into the 12 cupcake molds, and bake in a preheated oven at 180°C (356°F) for 20 to 25 minutes.Let it cool and leave it in the fridge for at least 4 hours (overnight is best).Garnish with fruits and jam to taste.Serve.
Ingredientes
- 150g of Corn Starch Biscuits
- 50g of Butter
- 100g of Sugar
- 12 Cupcake Molds
- 300g of Cream Cheese
- 2 Eggs
- 1 Tablespoon of Vanilla Essence
- 1 Tablespoon of Lemon Juice
- 20g of Wheat Flour
- 185g of Cream
For Garnishing
- Fruits to Taste
- Strawberries, Blackberries, Raspberries
- Jam or Any Other Ingredient of Your Choice
Modo de Fazer
Crush the corn starch biscuits until crumbly, transfer to a bowl, mix until a crumble mixture is formed, split the mixture into 12 cupcake molds, press with the spoon to make a compact and flat base for our pie. Set aside.
In a bowl, place the Cream Cheese and whip on low power until smooth, add the sugar gradually and keep whipping, add one egg at a time and continue to whip well until combined.
Stop whipping and add the vanilla essence, the lemon juice and the wheat flour, whip very well again.
Spread this batter, splitting it into the 12 cupcake molds, and bake in a preheated oven at 180°C (356°F) for 20 to 25 minutes.
Let it cool and leave it in the fridge for at least 4 hours (overnight is best).
Garnish with fruits and jam to taste.
Serve.
