Mini cheese cream cakes

Name: Mini cheese cream cakes - Alberta D.
Ingredients: Base: 5 eggs; 5 tablespoons flour; 5 tablespoons sugar; 3 tablespoons oil; a pinch of salt; 1 teaspoon baking powder. Cream cheese: 200 g Philadelphia cream cheese; 3 tablespoons powdered sugar; 50 g butter. For decoration: 200 g dark chocolate; 50 g butter; 50 g liquid cream; bubble wrap (used for packaging).

Dessert - Mini cheese cream cakes by Alberta D. - Recipia

The first time I made these mini cheesecakes, I needed a quick dessert that was easy to share at a small gathering. I used a regular baking tray and a ring to portion the base, and the chocolate decoration was quite simple to make. I love that you don't have to keep an eye on them while assembling, and they are quite versatile to serve with whatever fruits you have on hand. Quick Info Total time: approximately 1 hour and 30 minutes (including cooling and assembling) Preparation time: 40-45 minutes (including ingredient preparation and assembly) Baking time: 20-25 minutes Servings: 8-10 mini cheesecakes (depending on the diameter of the cut circles) Difficulty: medium Recipe type: dessert, ideal for occasions or when you have guests Ingredients For the base: 5 eggs 5 tablespoons flour 5 tablespoons sugar 3 tablespoons oil a pinch of salt 1 teaspoon baking powder For the cream: 200 g Philadelphia cream cheese (or similar, creamy) 3 tablespoons powdered sugar 50 g butter For decoration: 200 g dark chocolate 50 g butter 50 g liquid cream plastic wrap with a pattern (or plain, used for wrapping) whipped cream and frozen fruits (for decoration) Preparation method 1. Preparing the base: Separate the eggs. Beat the egg whites with a pinch of salt until they become firm and voluminous, about three times their initial volume. Gradually add the sugar and continue mixing until the mixture is shiny. The yolks are mixed separately with the oil, then poured over the egg whites and gently folded in with a spatula. Then fold in the flour and baking powder, sifted together, with gentle movements to avoid losing air from the mixture. 2. Baking the base: Pour the batter into a baking tray lined with parchment paper (I use a regular one). Level it and place it in the preheated oven at medium heat. Bake for 20-25 minutes until the base turns golden and passes the toothpick test. Remove the base onto a rack and let it cool completely before portioning. 3. Cutting the circles: Once the base has cooled, cut circles using a pastry ring or a glass, depending on the desired size. You can keep the scraps for other desserts or snacks. 4. Preparing the cream cheese: The cream cheese should be at room temperature to beat easily. Mix the cream cheese with the powdered sugar and soft butter until the mixture becomes smooth and slightly airy, with the texture of thick sour cream. 5. Assembling the mini cheesecakes: Place a generous portion of cream cheese on half of the base circles, then cover with the other base circle, forming mini sandwiches. 6. Preparing the chocolate decoration: Place the chocolate, butter, and liquid cream in a bowl over a double boiler or steam and melt, stirring until you obtain a smooth cream. Let it cool for 2-3 minutes. 7. Using the wrap: Spread a piece of plastic wrap (preferably with a pattern or polka dots) with the melted chocolate using a brush or the back of a spoon, in a suitable layer (not too thick, not too thin). Place in the freezer for 1-2 minutes until it hardens slightly but is still flexible. 8. Decorating the mini cheesecakes: Cut strips of the chocolate-coated wrap, which you wrap around each mini cheesecake, sticking the edges together. Place in the fridge until the chocolate hardens well (at least 10-20 minutes). Once the chocolate has hardened, gently peel off the wrap, leaving the decorative chocolate stripe on the cheesecake. 9. Garnishing: Finally, decorate each mini cheesecake with whipped cream and frozen fruits (or fresh, if you prefer). The dessert is ready to serve immediately or can be kept cold until serving. Why I make this recipe often This recipe is practical, especially when I need individually portioned desserts. The base is quick to make, the cream cheese is not fussy, and the chocolate decoration gives a festive look without much effort. I can assemble them in advance and keep them cold without worries. Tips and variations Tips Let the base cool completely before cutting, otherwise it will crumble. If you don't have a special ring, you can use a glass with a thin edge. For the cream cheese, take the ingredients out of the fridge at least 30 minutes beforehand. Use parchment paper in the tray to easily remove the base. Substitutions Philadelphia cream cheese can be replaced with any similar creamy cheese, not grainy cheese. The butter in the chocolate decoration can be replaced with margarine, but the taste differs slightly. For whipped cream, you can use the vegetable version if you prefer. Variations You can add dried fruits or chopped nuts to the cream if you want more texture. The base can also be made as a simple sponge cake, without baking powder, for a lighter texture. The chocolate decoration can also be made as a simple glaze if you don't want to use wrap. Serving ideas Serve directly from the fridge, with frozen or fresh fruits. They can be placed on a large platter for festive meals or individually wrapped for a picnic. Frequently asked questions 1. Can I use another type of cream cheese? Yes, any cream cheese that is creamy enough, not classic cottage cheese. 2. What can I use to cut the circles if I don't have a pastry ring? You can use a glass with a thin edge or even a smaller cookie cutter. 3. Can the base be made in a round pan and then portioned like a regular cake? The base can also be baked in a round pan, but the recipe is designed for individual portions. 4. What do I do if the chocolate doesn't come off the wrap easily? Leave it in the fridge for another minute and gently peel it off, trying not to press too hard. 5. Can this dessert be frozen? I do not recommend it, as the texture of the cream cheese and chocolate glaze may suffer after thawing. Nutritional values Approximately for one serving (mini cheesecake, from 10 servings): Calories: approximately 250-300 kcal Proteins: 5-6 g Fats: 16-18 g Carbohydrates: 22-25 g The values are indicative, depending on the portion sizes and brands used. The chocolate glaze and cream cheese significantly increase the caloric content. Storage and reheating The mini cheesecakes keep well in the fridge, covered, for up to 2 days. I do not recommend reheating; they are served cold or at room temperature. After 2 days, the cream may become slightly watery, so it’s best to consume them quickly. The decoration with frozen fruits should only be added before serving, otherwise it will release water.

Mini cheese cream cakes

Tags

Categories