Mini Cheesecakes with Guava Jam
- 2 tablespoons butter (to grease the pans)
- 2 tablespoons flour mixed with 2 tablespoons sugar
- 2 cups Queso Fresco ground cheese
- 3 cups Cotija ground cheese
- 4 eggs, yolks separated from the whites
- 1 ½ cups sugar
- 2 tablespoons melted butter
- ½ cup cream
- Guava jam to decorate
- Sprigs of peppermint as garnish
- Serving Size: 8
- Cook time: 30 Minutes
This is a recipe for mini cheesecakes, inspired by the classic Creole cheesecake that I used to eat in Caracas.
These mini cheesecakes (which as you can see are not so small), are made with Año cheese (aged) and Palmita cheese, which I replaced with Cotija cheese and ground Queso Fresco. They are also made with milk cream (I use Mexican cream), and their flavor is complemented perfectly with the guava jam.
- Preheat the oven to 350˚F.
- Brush butter in 8 porcelain molds and fill up with the flour and sugar mixture, taking care to eliminate the excess.
- In a medium bowl, beat the egg whites with an electric mixer.
- In a large bowl, mix the yolks together with the sugar, for about 4-5 minutes.
- Add the melted butter to the egg and sugar mixture and mix well. Add the cream and mix well. Add the cheese and mix until all ingredients are mixed together.
- Finally, add the egg whites with a spatula in a spinning movement.
- Pour the mixture into the molds, taking care not to fill more than ¾ of their capacity.
- Place the molds in a deep pan with water, to simmer.
- Bake for 25-30 minutes, and check if ready by placing a toothpick in the middle that comes out clean.
- Remove from the oven and allow to cool down for about 10 minutes before unmolding.
Recipe by: Enriqueta Lemoine