Strawberry mini cheesecakes
180 grams cookie crumbs
110 g butter, melted
2 tbsp sugar
1 h. L. vanilla extract
700 g of cream cheese, room temperature
210 g of sugar
3 large eggs
1 oz cup heavy cream
1 tbsp lemon juice
1 tbsp vanilla extract
1 tbsp liqueur (optional)
How to cook:
Preheat oven to 180C. Put to boil a large pot of water. Meanwhile, combine the ingredients for the base. Got a lot of time to set aside aside. Keep in mind that this cheesecake is cooked in individual tins.
Beat cream cheese, sugar and cream in a bowl until smooth. Add eggs, one at a time. Add the cream, vanilla, lemon juice and alcohol and blend until smooth.
Pour the cheese filling on a ready base (it is necessary to flatten the surface of the shape and well priplyuschit) and tap it on the table a few times to raise any air bubbles. Place the molds in the form of more and pour boiling water half.
Bake in the oven for 45-55 minutes, until almost cooked. Cake should be a little jelly in the center. Close the oven door, turn off the heat and let stand in the oven for one hour. After that, remove the cheesecake from the oven and carefully remove from the water. Allow it to cool on the table, and then cover with a lid and put in refrigeration. When the cheesecake has cooled down completely, it may be fed.
For strawberry middle: 1 cup of strawberries mixed with 1/4 cup sugar and 1 tablespoon of lemon juice. Strain and cook until syrup is reduced by half. Allow to cool. Put a little cheese mixture onto the substrate, then brush with strawberry filling, and then again the cheese mixture.