Amarettini cheesecake muffins


Portion size: For 12 pieces


  1. Place a paper case in each of the recesses in the muffin tin. Do not crumble the amarettini too finely in the mortar with the pestle. Melt the butter, mix the two together thoroughly. Pour the crumbly mass into the plate indentations, press firmly. Cool in the baking tray until the dough is prepared, preferably in the freezer. Preheat the oven to 150 ° (fan oven 130 °).
  2. The cream cheese with sour cream, crème fraîche, eggs and sugar mix vigorously until smooth. Spread the cream on the crumbs and bake the muffins in the oven (center) for about 30 minutes. Turn off the oven, open a crack and let the muffins rest for about 1 hour.
  3. Then take it out, remove it from the mold and let it cool. Melt the chocolate and run it over the muffins in thin lines.


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