Cheese cake with pitahaya and Frosting
very easy
60 mins
60 mins
Ingredients
- 1 Pitahaya
- 50 ml Milk
- 2 TABLESPOONS instant coffee
- 300 g Double cream cream cheese
- 200 g Schmand
- 150 g Sugar
- 15 g Cornstarch
- 2 Eggs (size M)
- 75 g Whipped cream
- 250 g soft butter
- 100 g Icing sugar
- 7-10 Tbsp Cocoa
- 12 Paper baking cups
- 7-10 Tbsp Cling film
- 7-10 Tbsp Disposable piping bag
Directions
- 1
Wash the pitahaya, dab dry, cut off the ends and cut off 3 slices. Quarter the rest of the fruit and peel. Cut the flesh into small cubes. Warm milk and dissolve coffee powder in it
- 2
Mix 200 g cream cheese, sour cream, sugar and starch with the whisk of the hand mixer. Stir in eggs and coffee milk briefly. Whip cream until stiff and carefully fold into the cheese cream. Fold the pitahaya cubes into the cheese cream. Line the hollows of a muffin tray (12 hollows) with baking cups. Spread the cheese cream evenly in them.
- 3
Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 20-25 minutes. Then let the cakes rest in the switched off oven for about 45 minutes. Take them out and let them cool down in the mould. Cover with foil and leave to cool for at least 5 hours, preferably overnight.
- 4
Whip butter with icing sugar until white-creamy, then carefully and briefly stir in 100 g cream cheese. Fill the buttercream in a piping bag with punched spout. Carefully remove the tartlets from the moulds and spray the buttercream tuffs onto the tartlets. Quarter the pitahaya slices and put 1 quarter each into the buttercream. Chill for about 15 minutes and dust with cocoa
- 5
waiting time approx. 6 hours
Nutrition Facts
390 kcal
24 g
31 g
4 g
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