Little cheese cakes


For Muskovado strips


100g butter

95g light Dansukker Muscovado sugar

70g of Dansukker Transparent Syrup

1 tsp of Dansukker vanilla sugar

150 g wheat flour

1/2 tsp of baking powder

For the filling


Yolks of 3 eggs

90g Dansukker powdered sugar

1 tsp of Dansukker vanilla sugar

150g cream of cheese

300 ml cream

100g raspberries

1/2 lemon juice

100 g blueberries

For decoration




Lemon cream

Set the oven temperature to 200°C.


First prepare the muskovado strips: mix all the ingredients into a homogeneous mixture. Roll out the mass, put it on a baking tray covered with baking paper, press it lightly. Bake for 8-10 minutes. Cool and store in a dry place. Before making the cakes, shred the cookies and divide the crumbs into 5 small cake tins (7 cm in diameter).


Whisk the egg yolks with the vanilla sugar and powdered sugar until light and frothy. Stir in the cream of cheese. Whip the cream and add to the egg mixture. Divide the mixture into three equal bowls. Add 100g mashed raspberries to the first bowl, the juice of half a lemon to the second and 100g mashed blueberries to the third.


The first layer on the "crisps" is the cheese and raspberry mass. Place in the freezer for 30 minutes. Repeat with the lemon layer, then the blueberry layer. Place the tins in the freezer for 2 hours.


5-10 minutes before serving, remove the cheesecake from the freezer. Remove the edges of the cake tins and decorate with the fresh raspberries, blueberries and lemon custard.


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