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| Cheesecake Caliente (Makes 20 small cookies) |
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Cheesecake Caliente are the small cookies at the bottom of the picture. This is something new to fill the cookie jar. These are cheese cooies rather than cheesecake, but if you double the batch you can make a cheesecake, too. Dont forget to double the time in the oven. |
| Ingredients: | Filling: 1 egg 7 ounces (200 g) cream cheese 3 heaping tablespoons (1/2 dl) sugar 1 tablespoon fresh lemon juice plus zest, finely chopped 1/2 teaspoon vanilla 1 pinch salt 3 tablespoons (1/2 dl) green Anaheim chile flakes or other green chile flakes Base: 2 tablespoons (25 g) digestivebiscuits, ground 2 tablespoons (25 g) gingersnaps, ground 3 tablespoons (40 g) melted butter Glaze: 3 tablespoons (1/2 dl) sour cream 1 tablespoon sugar 1 teaspoon fresh lemon juice |
| Preparation: | Preheat oven to 300 (150C) degrees. In a bowl, mix the biscuits and gingersnaps with the butter until smooth. Fill about 20 muffin cups with 1 teaspoon of mixture. Press the base of each cup to flatten. In the bowl of an electric mixer, combine the ingredients for the filling to make a thick, creamy batter. Fill each cup by using a pastry bag and tube. Bake in oven for 15 minutes. Meanwhile, prepare glaze by combining ingredients in a bowl. Take the cookies out of the oven and pour 1 teaspoon glaze on each of one. Bake againe for another 5 minutes. Let the cookies cool and then refrigerate before serving. |
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