Mini Cheesecake with Crispy Base and Espresso

Rating: 5.00 / 5.00 (2 Votes)

Total time: 45 min

Servings: 8.0 (servings)

For the floor:

For the cream:

For the topping:


Preheat the oven to 180° C (top/bottom heat).

Finely crumble Mikado Sticks with white chocolate.

Melt the butter over medium heat and mix with the Mikado crumbs.

Place 8 dessert rings (Ø 8 cm) on a baking tray lined with baking paper and pour in the mixture. Press on the bottom and bake in the oven (center) for 7-10 minutes until golden brown.

Remove from the oven and let cool completely.

Loosen the bottom in the rings but do not separate them.

Stir in espresso powder and gelatin in 60 ml cold water and set aside for 5 min.

Mix Philadelphia, sour cream and powdered sugar and mix in the gelatin.

Pour the espresso cream into the dessert rings and chill for 1 hr.

Grate the dark chocolate and wash, dry and sort the currants.

Remove the cakes from the dessert rings and decorate with caramel sauce, chocolate shavings, currants and Mikado sticks.

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