Mini serniki z czekoladową bazą (Drukuj)

Kremowe mini serniki na bogatym czekoladowym spodzie, idealne na każdy stół deserowy.

# Składniki:

→ Crust

01 - 1 cup chocolate cookie crumbs
02 - 4 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar

→ Filling

04 - 16 oz cream cheese, softened
05 - 1/2 cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon vanilla extract
08 - 1/4 cup sour cream

# Kroki wykonania:

01 - Preheat the oven to 325°F (160°C). Line a muffin tin with paper liners.
02 - In a bowl, combine chocolate cookie crumbs, melted butter, and sugar. Mix until well combined.
03 - Press about 1 tablespoon of the crumb mixture into the bottom of each muffin liner to form the crust.
04 - In a separate bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition.
05 - Stir in vanilla extract and sour cream until fully combined.
06 - Pour the cheesecake filling over the crusts in the muffin tin, filling each liner about three-quarters full.
07 - Bake for 20-25 minutes, or until the centers are set but still slightly jiggly.
08 - Turn off the oven and let the cheesecakes cool in the oven for 10 minutes with the door slightly ajar.
09 - Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours before serving.

# Uwagi:

01 - Serve with fresh berries or a drizzle of chocolate sauce for added flavor.
02 - These mini cheesecakes can be made in advance and stored in the refrigerator for up to 3 days.

Wróć