Mini black bottom cheesecakes with jam(mi ni xiao tian mi )

Mini black bottom cheesecakes with jam

Introduction:

"This American fashion snack, with thick chocolate, delicate cheese and sweet strawberry jam, is a perfect combination. I'm looking forward to it. I'm looking forward to it. Bite, is such a surprise, today is not Valentine's day, but also so sweet. This article can be found in my food blog, without permission, can not be excerpted http://blog.sina.com.cn/s/blog_ 63983e7b0100 gaqt.html ”

Production steps:

Step 1: preheat the oven at 350f / 175oc. Prepare 12 muffins.

Step 2: remove the white sugar cream from each Austrian biscuit, and then crush it into fine biscuit powder in a large bowl. Mix the biscuit powder with butter.

Step 3: Press (2) into muffin paper, bake for 5 minutes, remove and set aside.

Step 4: at the same time, in a medium bowl, mix cream cheese and sugar with a blender. Beat at medium speed for about two to three minutes until they are completely blended. Then add the egg and vanilla extract until they are completely blended.

Step 5: pour (4) into (3) muffin paper, about 80% full, shake the baking plate hard to make cheese smooth.

Step 6: put it in the oven for 15-18 minutes (adjust according to the oven temperature) until the toothpick is inserted into the cake and it doesn't stick. A little bit of stick is OK.

Step 7: take out and let cool for 5 minutes, then put 1 tsp strawberry jam in the top center of each cake and serve. It can also be decorated with half a strawberry.

Materials required:

Chocolate sandwich: 12

creamCheese：10OZ

Salt free butter: 3tbsp

Chocolate sandwich: 12

creamCheese：10OZ

Fine sugar: 1 / 4 cup

Eggs: 2 large

Vanilla extract: 2tsp

Strawberry jam: 12tsp

Note: friendly reminder: 1, cool half an hour after eating, taste better. 2. It can be kept in the refrigerator for 4 days.

Production difficulty: unknown

Process: Baking

Production time: one hour

Taste: Original

Chinese PinYin : Mi Ni Xiao Tian Mi