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Mini cheesecakes with pureed cherry sauce
2 hours (of which working time approx. 25 minutes)- 6 persons
Ingredients
Ingredients- 50 g butter
- 100 g digestive biscuits
- 1 dl. whipping cream
- 200 g cream cheese, e.g. Philadelphia
- 50 g icing sugar
- 1 tbsp. lime juice
- 1 tsp. finely grated lime zest
- 2 eggs
-
3 dl. Skælskør Frugtplantage® pureed cherry sauce
- 2 leaves husblas
Preparation
Preparation1. Melt the butter and crush the digestive biscuits.
2. Mix together, divide the batter into 12 muffin tins and press well. Bake the bottoms for 5 minutes at 140°C.
3. Whip the cream until it foams and add the cream cheese, icing sugar, lime juice, zest and eggs, whisking well until smooth.
4. Spread the cream on the bottoms of the muffin tins, bake for 15 minutes at 140°C and leave to cool.
5. Heat the cherry sauce in a small saucepan. Soak the husblas in cold water for about 5 minutes, then melt the soaked husblas in the warm cherry sauce. Stir well until all the husblas is dissolved and spread the sauce on the cooled cheesecakes.
6. Refrigerate the cakes until serving, at least 30 minutes until the cherry sauce has set.
Product in the recipe
DISCOVER THE WORLD OF BERRIES
Did you know that we have a wide range of different fruit and berry products? At Skælskør Frugtplantage® you will find everything from beautiful, colourful and tasty jams to fruit porridge in a wide variety of flavours. Our aim is to offer you, the consumer, a wide range of delicious flavours that meet your needs without compromising on good, traditional taste and quality.
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