Mini Espresso Cheesecakes are an indulgent dessert that combines the rich, bold flavors of espresso with the creamy texture of classic cheesecake,
all served in perfectly portioned sizes. These bite-sized treats feature a smooth and velvety cheesecake filling infused with espresso,
creating a delightful balance of sweetness and coffee's robust essence. The base is typically crafted from a buttery, crumbly graham cracker crust or chocolate cookie crust, adding a satisfying crunch to complement the creamy topping.
INGREDIENTS:
the dough:
- 4 pc eggs
- 1 cup (200 ml) powdered sugar
- 1 cup of flour
- 3 tbsp cocoa powder
- 1 packet of baking powder
- 1 packet of vanilla sugar
For the cream:
- 1 liter of milk
- 4 tbsp flour
- 4 tbsp potato or corn starch
- 1.5 cups of powdered sugar
- 2 pc eggs
- 100 g butter
- 1 packet of vanilla sugar
- 400 ml whipped cream
For the glaze:
- 200 ml whipped cream
- 100 g milk chocolate
PREPARATION:
Beat eggs and sugar until frothy and add sifted flour mixed with cocoa and baking powder in portions. Place the dough on a baking sheet lined with baking paper (the larger the sheet, the lower the dough) and bake in a preheated oven at 180 ° C for 20 minutes.
After baking, let cool on a rack.
For the cream, bring the milk, flour, starch, powdered sugar and eggs to a thick pudding. Remove from heat and stir with butter and vanilla sugar while still hot. Melt the butter and sugar in it while stirring. I stirred it with a hand mixer and the cream turned out nice and smooth. Let it get cold.
Finally, whip the cream until stiff and stir into the pudding with a whisk. Halve the cream.
Spread one part on the cake (cut off the edge), sprinkle the crumbled edges over it, distribute the rest of the cream. Smooth out and put in a cool place.
When the cream is really firm on the cake, the top is covered with a chocolate icing – to do this, heat the cream, add chocolate pieces and melt while stirring
Join our Page for more delicious recipes