the mini cheesecake addiction

I can’t help myself… ever since we’ve been to New York one year ago I only wanna bake cheesecakes (and of course eat them ALL)! this has become a teeny tiny problem because no one wants me to bake them anymore and I can’t eat them all by myself (well I COULD – but my wedding dress has to fit in about two months…)

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lately one of my best friends Melanie invited us to her birthday party – so of course I asked her if she wanted me to bake something. humble as she is, she didn’t ask for anything. so I pointed out that I haven’t properly baked this year and that I’m -really- desperate to finally get back into it and only need a reason for.

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I couldn’t believe my luck when she said „allright – I would genuinely like some kind of cheesecake with any berries you can find“. YAAAAAY someone wants me to bake cheesecakes again!!!

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as I already shared one of my fave recipes with you on the blog I wanted to create something slightly different that is perfect for a little buffet of treats.

these mini cheesecakes are super easy, extremly delicious and look just fabulous!

for the crust
200g shortbread
100g butter

layer a muffin tray with paper liners and preheat oven to 200°C. crumble the shortbread and mix it with the butter. press it on the bottom of the muffin tin and bake it for about 8 minutes.

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for the raspberry topping
150g fresh Raspberries
1/2 pkg vanilla sugar

puree the raspberries with the sugar (add more if you like it sweeter) and strain it through a sieve.

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for the filling
400g cream cheese
130g granulated sugar
a pinch of salt
1/2 pkg vanilla sugar
2 large eggs, at room temperature

mix all the ingredients for the filling together until you’ve got a smooth mixture. fill the cream cheese mixture in the muffin liners and swirl in one teaspoon of the raspberry purée each. bake for about 18-22 minutes (or until the filling is set). ENJOY!

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what’s your all time baking favourite? I’d love to hear from you ❤

Maruschka x

 

new york cheesecake

in early 2017 my soon-to-be-husband and me travelled to the big apple. I’ve never been to a city this big and it had my heart from the moment we left the taxi in the middle of Manhatten. it was stunning – loud, dazzling, crowded but somehow a beautiful place to be.

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we planned loads of things to do, see and eat in New York – but most of all I wanted to try a REAL New York cheesecake! luckily the Manhatten „Restaurant Week“ just began when we arrived. so I booked a table in a -very- chic restaurant in central Manhatten to try some upper-class food for 50% off (isn’t it amazing???).

the starter and the main course were delicious – but the cheesecake I had for dessert was just delightful! never have I tasted something better than this!

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so -obvioulsy- when we were back home I tried to find the perfect recipe and a loooooong journey began. there are SO many recipes in the internet but a lot of them were no-bake-recipes or were just not as good as the one I had in New York.

so I baked loads of them until I finally found the PERFECT one! I found it on the website www.stilpalast.ch and made some little changes in the recipe.

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base:

230g shortbread
110g butter, melted
filling:

900g Philadelphia (or any cream cheese you like)
250g sugar
1/2 tsp salt
70g flour
1 lemon, juice
600g crème fraiche
8 eggs
1tsp vanilla extract

preheat oven to 175°C and grease the bottom of a 26cm cake tin with butter and a little flour.

crumble the shortbread and mix it with the butter. press it on the bottom of the cake thin and bake it for about 15 minutes. after that, increase the oven to 220°C.

mix together the cream cheese, sugar, flour and lemon until smooth. add crème fraiche, eggs and vanilla extract and mix until everything is evenly stirred.

grease the frame of the cake tin and then spread the batter in it. let it bake for about 14 minutes at 220°C then lower the temperature to 90° and bake for another 60 minutes. to avoid the cheesecake to fall down let it sit in the closed oven for about 2 hours (make sure the oven is turned off). then take it out and let it cool for another 4 hours in the fridge.