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Place the cream cheese in a glass bowl.

Add the 30 g of powdered sugar to the cream cheese in the bowl.
Whisk the cream cheese and powdered sugar together until the mixture is smooth.

Add the 1 small egg to the bowl.

Pour in the 70 g of heavy cream.

Continue whisking the mixture until all ingredients are well combined.

Add the 1 heaped teaspoon of flour to the mixture.

Mix well until the flour is fully incorporated.

Pour the batter into two individual muffin-sized metal baking molds, filling them approximately three-quarters full. Keep in mind that the cheesecakes rise a lot while baking, so do not fill the molds too much!

Bake for about 15 minutes at 200°C, until the tops are nicely browned.

Refrigerate the cheesecakes for at least a couple of hours before serving.


Place the cream cheese in a glass bowl.

Add the 30 g of powdered sugar to the cream cheese in the bowl.
Whisk the cream cheese and powdered sugar together until the mixture is smooth.

Add the 1 small egg to the bowl.

Pour in the 70 g of heavy cream.

Continue whisking the mixture until all ingredients are well combined.

Add the 1 heaped teaspoon of flour to the mixture.

Mix well until the flour is fully incorporated.

Pour the batter into two individual muffin-sized metal baking molds, filling them approximately three-quarters full. Keep in mind that the cheesecakes rise a lot while baking, so do not fill the molds too much!

Bake for about 15 minutes at 200°C, until the tops are nicely browned.

Refrigerate the cheesecakes for at least a couple of hours before serving.
