White chocolate cheesecakes

Name: white chocolate cheesecakes
Cook time: 25 min
Total time: 215 min
Yield: 12
Cuisine: American
Ingredients: 200 g Jewish cakes; 100 g unsalted butter or margarine; 400 g White chocolate; 3 medium sized egg; 500 g Greek yoghurt; 200 g fine cristalsugar; 12 tl pomegranate raspberry jam; 120 g fresh pomegranate seeds

Small white chocolate cheesecakes with pomegranate and raspberry.

Ingredients

Kitchen Stuff

12 paper cake mold
1 muffin mold with 12 cavities
1 food processor
1 skewer

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.