Red Velvet Cheesecake Muffins

Name: Red Velvet Cheesecake Muffins
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 1 pack of (176 g) Chocolate biscuits with vanilla cream (e.g. "Oreo"); 50 g Butter; 400 g Double cream cheese; 150 g Sugar; 15 g Cornstarch; 2 Eggs (Gr. M); 100 g Whipped cream; 7-10 Tbsp red food colouring; 1 large freezer bag; 8 Nut Cups (coated cupcake moulds with a capacity of approx. 75 ml; alternatively silicone muff tray)

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

1 pack of (176 g) Chocolate biscuits with vanilla cream (e.g. "Oreo")
50 g Butter
400 g Double cream cheese
150 g Sugar
15 g Cornstarch
2 Eggs (Gr. M)
100 g Whipped cream
7-10 Tbsp red food colouring
1 large freezer bag
8 Nut Cups (coated cupcake moulds with a capacity of approx. 75 ml; alternatively silicone muff tray)

Directions

1
Fill the biscuits into a freezer bag, close the bag and run a pastry roll over it until the biscuits are finely crumbled. Melt the butter. Mix with cookie crumbs and distribute in Nut Cups.
2
Using a glass or pastry pusher, press the dough to a base and chill for about 30 minutes.
3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Mix cream cheese, sugar and starch with the whisk of the mixer. Stir in eggs one after the other. Whip cream until stiff and fold in.
4
Colour the cheese cream red with food colouring. Spread it on the biscuit bases and smooth it down.
5
Bake in a hot oven for 20-22 minutes. Let the cakes rest in the switched off oven for about 45 minutes. Take out. Leave to cool in the mould. Cover and leave to cool for at least 5 hours, preferably overnight.
6
Carefully remove from the moulds. Whipped cream tastes good with it.