http://what2cook.net/2013/04/12/raspberry-cheesecake-cups/
Ingredients
250g or 8 ounces cream cheese, softened
1/4 cup superfine sugar
2 Tbsps heavy whipping cream + 1/2 cup whipped cream
1 tsp vanilla extract
1-2 Tbsps black raspberry jam (or any favorite fruit jam)
In a food processor, blend cream cheese, sugar, 2 Tbsps heavy cream and vanilla extract until it achieves a smooth, creamy consistency;
Transfer cream cheese mixture to a bowl, then gently fold in whipped cream until incorporated;
Take 1/3 of the cheesecake blend and add the jam – stir to mix well;
Spoon or pipe cheesecake in layers, alternating between the plain and jammy mixtures, into small 1/2-cup dishes. Refrigerate for 1 hour or until firm.
Serve with fresh berries, jam on the side or biscotti. Enjoy!
Ingredients
250g or 8 ounces cream cheese, softened
1/4 cup superfine sugar
2 Tbsps heavy whipping cream + 1/2 cup whipped cream
1 tsp vanilla extract
1-2 Tbsps black raspberry jam (or any favorite fruit jam)
In a food processor, blend cream cheese, sugar, 2 Tbsps heavy cream and vanilla extract until it achieves a smooth, creamy consistency;
Transfer cream cheese mixture to a bowl, then gently fold in whipped cream until incorporated;
Take 1/3 of the cheesecake blend and add the jam – stir to mix well;
Spoon or pipe cheesecake in layers, alternating between the plain and jammy mixtures, into small 1/2-cup dishes. Refrigerate for 1 hour or until firm.
Serve with fresh berries, jam on the side or biscotti. Enjoy!
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