QUICK & TASTY #3 – MINI CHEESECAKES

Manchego Cheese www.themanchegocheese.comLove cheesecakes and want to try a recipe with a twist? Addicted to cupcakes and looking for an alternative? Then you should try this recipe.

What you need:

  • ½ pound of whipped cream
  • ½ pound of Manchego cheese (grated)
  • 8 ounces of granulated sugar
  • The juice of 1 lemon
  • 3 eggs

  Instructions:

  1. Place about 2 ounces of the granulated sugar in a saucepan together with the lemon juice at medium heat.
  2. After a couple of minutes, the sugar will start melting, turning liquid around the edges. Then give the saucepan a good shake and start stirring gently with a wooden spoon until all the sugar turns completely liquid. Being patient at this stage is crucial. Remember that the caramel should be as liquid as running honey!
  3. Once you are happy with the consistency of the sauce, place the caramel into metallic molds – the muffin type.
  4. Mix the whipped cream, the eggs, the Manchego cheese and the remaining sugar (about 6 ounces). Beat the mix very well.
  5. Pour the mix into the molds.
  6. Place the molds into a very slow oven in bain-marie for about an hour.
  7. Once the mini-cakes look ready, take them out and let them cool.
  8. To serve, place the molds on a plate and turn them around. The caramel will deliciously cover the mini-cake. Simply irresistible.

7 thoughts on “QUICK & TASTY #3 – MINI CHEESECAKES

  1. I’m assuming these are made in regular muffin tins – how many do they make?
    What temperature is the oven set at?
    Can they be made ahead and kept in the fridge? If yes, should they be slighted heated before removing from the tin to allow the caramel to flow out properly?

    Like

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