Red Velvet Cheesecake Muffins

Name: Red Velvet Cheesecake Muffins
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 50 g Butter; 1 package (176 g) Cocoa biscuits with cream filling; 400 g Double cream cream cheese; 150 g Sugar; 15 g Cornstarch; 2 Eggs (size M); 100 g Whipped cream; 7-10 Tbsp red food colouring; 1 large freezer bag; 7-10 Tbsp Cling film; 8 paper baking cups "Nut & Party-Cups" (coated inside; à approx. 75 ml content)

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

50 g Butter
1 package (176 g) Cocoa biscuits with cream filling
400 g Double cream cream cheese
150 g Sugar
15 g Cornstarch
2 Eggs (size M)
100 g Whipped cream
7-10 Tbsp red food colouring
1 large freezer bag
7-10 Tbsp Cling film
8 paper baking cups "Nut & Party-Cups" (coated inside; à approx. 75 ml content)

Directions

1
Melt butter at low heat. Fill cookies into a freezer bag, close the bag. Crumble the cookies with a rolling pin. Mix cookie crumbs and liquid butter. Pour into 8 paper baking cups or into a silicone muffin tin (approx. 100 ml) and press down to a smooth base using a glass (glass bottom). Chill for about 30 minutes
2
Mix 200 g cream cheese, 50 g sugar and starch with the whisk of the hand mixer. Then stir in the rest of the cream cheese. First stir in 100 g sugar, then eggs briefly. Whip cream until stiff and carefully fold into the cheese cream. Colour the cheese cream red with food colouring, fill into the moulds and smooth down
3
Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 22 minutes. Let the cakes rest in the switched off oven for approx. 45 minutes. Take out and let the cakes cool down in the mould. Cover with foil and leave to cool for at least 5 hours, preferably overnight. Carefully remove the tartlets from the moulds and arrange them. Serve with whipped cream
4
waiting time 6-7 hours