Mini cheesecakes, or delightful muffins with an Oreo cookie base.
Ingredients
Biscuit
- Oreo cookies, approx. 150 g
Cheesecake
- Ground curd, 500 g
- Ricotta or mascarpone, 250 g
- Sugar, 2/3 cup
- Vanilla pudding mix (powder), 1 package
- Vanilla sugar, 1 package
- Grated orange zest, 1 teaspoon
- Egg, 1
Decoration
- White chocolate, 50 g
- Fruits: mango, passion fruit, pomegranate, optionally canned peaches and fresh kiwi
- Mint leaves
Preparation:
Prepare a muffin tin for 12 muffins and line it with paper liners. Preheat the oven to 180°C (top and bottom heating, no fan). Coarsely chop the cookies on a board and place them in the liners.
Put the ground curd in a bowl, add the ricotta or mascarpone, sugar, pudding powder, vanilla sugar, and orange zest. Mix until smooth on low mixer speed or stir thoroughly with a spoon. Add the egg and mix again just until combined.
Spoon the mixture onto the cookies up to the height of the liners. Place in the oven and bake for about 15 minutes until the mixture sets. Remove from the oven and let cool.
Spread the top with melted white chocolate, arrange peeled and chopped mango, add pomegranate seeds, drizzle with passion fruit, and decorate with mint leaves.
