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White chocolate cheesecakes
Small white chocolate cheesecakes with pomegranate and raspberry.
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Ingredients
Directions
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Preheat the oven to 160 ° C. Put the paper cake molds in the muffin mold.
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Grind the cakes in the food processor. Melt the butter in a saucepan and mix with the cake.
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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.
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Meanwhile, chop up chocolate and melt it in a bain-marie.
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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.
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Put a tl jam in the middle of each cup. Move a skewer through the filling for a marble effect.
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Bake the cheesecakes for about 1 hour just below the center of the oven.
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Allow to cool for 1 hour outside the oven and then for 1 hour in the refrigerator.
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Sprinkle with the pomegranate seeds just before serving.
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Nutrition
495Calories
Sodium5% DV118mg
Fat43% DV28g
Protein12% DV6g
Carbs18% DV54g
Fiber4% DV1g
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