Berry Jam Mini Cheesecakes
I love combining berry jams and cream cheese. I thought up a simple recipe without complicated steps.
I used a silicone muffin mold this time. Prepare it by coating in oil and sprinkling with flour according to the type of mold you use.
Adjust the cooking time depending on your oven. For six 7 cm [2.8 in] diameter muffins. Recipe by caramel-cookie
Berry Jam Mini Cheesecakes
I love combining berry jams and cream cheese. I thought up a simple recipe without complicated steps.
I used a silicone muffin mold this time. Prepare it by coating in oil and sprinkling with flour according to the type of mold you use.
Adjust the cooking time depending on your oven. For six 7 cm [2.8 in] diameter muffins. Recipe by caramel-cookie
Cooking Instructions
- 1
Return the cream cheese to room temperature. Or, microwave for about 30 seconds (at 500-600 W). Preheat the oven to 180°C.
- 2
Knead the cream cheese until soft, add the granulated sugar and mix in.
- 3
Add in a whisked egg and lemon juice, then mix together well.
- 4
Sift in the corn starch, and mix together well.
- 5
Pour into the molds.
- 6
Add about 10 g of jam to the center of each one. Bake for about 20 minutes in a 180°C oven.
- 7
This is what it looks like upon baking. Remove from the mold once it has cooled.
- 8
Garnish with mint leaves (not listed) if you have it. If you eat these later then wrap each in plastic wrap, and store in the fridge.
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