PURPLE-ORANEG MINI CHEESCAKE
Spyro Reignited Trilogy
forest fruit cheesecake with caramel and crispy nutty bottom
PREP TIME: 1,5h
PRICE: 14 zł
SERVING: 8 portions
cupcake silicone mold
cream cheese (e.g. Philadeplhia) – 2 packages (250g total)
M-sized egg – 2 pcs.
30% fat cream – 3 tablespoons (50 ml)
sugar – 1 tbsp
blueberry or blackcurrant jam – approx. 7 tablespoons (210g)
lemon juice – 1-2 tbsp
30% cream – 100 ml
sugar – 80g
butter – 2 tbsp
walnuts – 2 handfuls
wholemeal flour – 4 tbsp
cold water – 1 tbsp
1. CRUST (5 min)
Blend the nuts to a fine sand, using a mixer. Add diced butter and flour, grate quickly between your fingers to get the texture of wet sand (or continue to mix in a mixer). Add cold water, quickly form a ball of dough. Wrap in foil and cool for 30 minutes in the fridge.
2. CRUST BAKING (10 min)
Put cold dough on the bottom on silicone molds, about 3 mm thick. Bake in an oven preheated to 150 C degrees for 10 minutes.
3. CHEESE DOUGH(5 min)
While the bottom is baking, start making the cheese mass. All ingredients should be at room temperature. If you take them straight from the fridge, it’s worth warming up the cheese in a pot a little (to a lukewarm temperature).
Mix the cheese with the jam – the color must be slightly purple. Add sugar, lemon juice, cream and mix. Try to make sure the mass is acidic enough – it should not be too sweet, because caramel served with cheesecakes will balance this taste. Finally, insert two eggs and mix thoroughly with a whisk.
4. BAKING (20-25 min)
Pour the cheese mass on the baked bottoms (no more than 1 cm level from the top of the mold, because the mass will rise slightly during baking). Bake at 150 degrees for 20-25 minutes until the top of the cheesecakes are dense. After baking, open the oven and leave the cheesecakes for another 5 minutes. Then remove them from the oven and cool completely. When they reach room temperature, cool in the fridge additionally. Take it out 5 min before serving.
5. CARAMEL (25 min)
Pour sugar into a saucepan with a light bottom. Heat on medium heat. As it dissolves, reduce heat to a minimum and control the caramel color. Be careful not to burn sugar at this stage. When the color is intensely amber, add warmed cream – it will burst a little, so don’t burn yourself! Stir the mass from time to time with a wooden spatula and heat with medium power for about 15 minutes. Lumps of sugar should completely dissolve at this time, and the final consistency should resemble liquid honey (after cooling, the sauce will thicken – if the sauce is too thick, you can add more cream).
Pour the cooled cheesecakes with caramel and enjoy the triple fusion of flavors in purple-orange colors!
This post was created thanks to the courtesy of Polish game publisher Cenega.
Graphic used on photo taken from Freepik