Since V-day is right around the corner, of course I had to jump on the wagon with some theme desserts. Werther you are celebrating by yourself or with a partner or a friend, go ahead and make these little scrumptious bytes of pure joy and deliciousness. And while it might look like there is a whole lot going on in there, these are actually fairly easy to whip up.

INGREDIENTS:

(Yields 4 cheesecake cups / 1.14 EUR per cup / 4.54 EUR for all)

For the crust:

8 Petit-Beurre cookies (0.53 EUR)

2 tbsp brown sugar (0.07 EUR)

1 tbsp raw cacao powder (0.07 EUR)

2 tbsp butter, melted (0.27 EUR)

For the cheesecake filling:

1 cup cream cheese (1.00 EUR)

½ cup crème fraische (0.33 EUR)

2 eggs (0.40 EUR)

3 tbsp vanilla sugar (0.20 EUR)

1 tbsp lemon juice (0.07 EUR)

For sour cherry layer:

1 cup sour cherry jam (1.33 EUR)

Additional:

2 tbsp dark chocolate chunks (0.27 EUR)

METHOD:

Preheat the oven to 170°C. Crush the cookies and mix with brown sugar, cacao powder and butter. Divide the mix between four jars and press it into the bottom.

Make the cheesecake filling by mixing cream cheese for a few minutes until soft and creamy. Add in crème fraische, eggs, sugar and lemon juice, then mix until everything is smooth and well incorporated. Divide half of the sour cherry jam between your jars, then top with cream cheese mix. Reserve the rest of the jam for later.

Bake the cheesecakes for 20-25 minutes, until slightly set in the middle. They are still gonna be a bit wobbly once they come out of the oven, but will firm up as they cool. Allow the cheesecakes to come to room temperature, then refrigerate for a couple of hours to completely cool down. Right before serving top with remaining jam and scatter dark chocolate chunks on top.

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Pošto nam je Valentinovo već tu iza ugla, naravno da si nisam mogla pomoći te sam morala iskemijati nešto prigodno i slatko. Bez obzira na to da li slavite sami sa sobom, sa partnerom ili sa prijateljima, počastite se sa ovim bogatim zalogajima sreće i finoće. I iako vam se možda čini da se tu svašta zbiva u ovim posudicama, ovi kolačići su skroz jednostavni za pripremiti.

SASTOJCI:

(Za oko 4 čizkejka u šalici / 8,50 kn po čizkejku / 34,00 kn za sve)

Za biskvit:

8 Petit-Beurre keksa (4,00 kn)

2 žlice smeđeg šećera (0,50 kn)

1 žlica sirovog kakao praha (0,50 kn)

2 žlice maslaca, rastopljene (2,00 kn)

Za čizkejk kremu:

1 šalica svježeg sira (7,50 kn)

½ šalice milerama (2,50 kn)

2 jaja (3,00 kn)

3 žlice vanili šećera (1,50 kn)

1 žlica limunovog soka (0,50 kn)

Za sloj višanja:

1 šalica pekmeza od višanja (10,00 kn)

Dodatno:

2 šlice komadića tamne čokolade (2,00 kn)

PRIPREMA:

Zagrijte pećnicu na 170°C. Zdrobite kekse u prah te ih pomiješaje sa smeđim šećerom, kakaom i maslacem. Raspodijelite između četiri staklenke, pa utisnite smjesu u dno.

Čizkejk kremu pripremite tako da prvo koju minutu izmiksate sir da postane kremast. Onda unutra dodajte mileram, jaja, šećer i sok od limuna, pa miksajte još koju minutu da sve bude skroz glatko. Podijelite oko polovicu pekmeza po staklenkama, pa po tome rasporedite čizkejk kremu. Preostalu polovicu pekmeza sačuvajte za kasnije.

Čizkejke pecite oko 20-25 minuta dok se ne stisnu u sredini. Još uvijek će biti voblasti kada ih izvadite iz pećnice, ali će se stisnuti do kraja kako se budu hladili. Pustite čizkejke da se ohlade na sobnu temperaturu, pa ih preselite u hladnjak na koji sat da se skorz ohlade. Netom prije posluživanja rasporedite po čizkejkima preostali pekmez i još po svemu tome raštrkajte komadiće čokse.