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
-
300 minPastriesfresh ginger, granulated sugar, tap water, Vanka Kawat deep-frozen puree leaves, coconut oil, Ginger biscuits, gelatin, lime, fresh cream, full French cottage cheese, ready-to-eat mango, passion fruit, tap water, powdered sugar,exotic lime-ginger-mango curd pie -
77 minPastriesself-raising flour, speculaas spices, salt, kitchen syrup in pot, cold butter, dark chocolate 72%,chocolate spice notes -
45 minPastriesbanana, dates without pit, unsalted butter, medium sized egg, self-raising flour, mango, Kiwi,mini fruit cakes -
45 minPastriesfrozen puff pastry, almond shavings, fine cristalsugar, fresh plum, apricot jam, creme fraiche,tartes aux pruneaux - plum tarts
Nutrition
495Calories
Sodium5% DV118mg
Fat43% DV28g
Protein12% DV6g
Carbs18% DV54g
Fiber4% DV1g
Loved it