Filter
Reset
Sort ByRelevance
RoMomma
White chocolate cheesecakes
Small white chocolate cheesecakes with pomegranate and raspberry.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 160 ° C. Put the paper cake molds in the muffin mold.
-
Grind the cakes in the food processor. Melt the butter in a saucepan and mix with the cake.
-
Distribute over the shapes. Press with a spoon. Bake for about 10 minutes in the oven and allow to cool. Turn the temperature to 120 ° C.
-
Meanwhile, chop up chocolate and melt it in a bain-marie.
-
Split the eggs. Mix the yogurt with the sugar and egg yolks in a bowl. Stir in the chocolate. Divide the filling over the molds.
-
Put a tl jam in the middle of each cup. Move a skewer through the filling for a marble effect.
-
Bake the cheesecakes for about 1 hour just below the center of the oven.
-
Allow to cool for 1 hour outside the oven and then for 1 hour in the refrigerator.
-
Sprinkle with the pomegranate seeds just before serving.
Blogs that might be interesting
-
75 minPastriesspelt flour, ground cinnamon, baking powder, salt, medium sized egg, creme fraiche, liquid honey, coconut oil, ripe banana, unroasted pecans, generous raisins from Chile,banana muffins -
100 minPastrieswheat flour, unsalted butter, almond flour, medium sized egg, salt, pink glaze, Raspberry Jam, glitters sugar,glitter hearts -
215 minPastriesJewish cakes, unsalted butter, White chocolate, medium sized egg, Greek yoghurt, fine cristalsugar, pomegranate-raspberry jam, fresh pomegranate seeds,white chocolate cheesecakes -
85 minPastriesunsalted butter, pounded sprinkles, fine cristalsugar, salt, medium sized egg, lemon, creme fraiche, self-raising flour, baking soda, powder for yellow cream, semi-skimmed milk, pink / white or blue / white sprinkles, mascarpone, rolled fondant wrap, yellow marzipan, pure chocostift, almond shavings, decoration flowers,gender reveal cake
Nutrition
495Calories
Sodium5% DV118mg
Fat43% DV28g
Protein12% DV6g
Carbs18% DV54g
Fiber4% DV1g
Loved it