POTS　DE　FROMAGE Mini Cheesecakes

January 17, 2007 French style cheesecakes, baked in mini paper cups. When the surface browns while baking, cover with foil and continue baking. To see if they are done, insert a skewer in the center of a cake. It is done if the skewer comes out clean.

●Preparation Tip ●Instructions Photo #1 Photo #2 Photo #3 Photo #4 Photo #5 Place cream cheese in a bowl. Add sugar and cream together. In a bowl, beat whole eggs until creamy and heavy. Pour in the beaten eggs to the cream cheese mixture and blend well. (Photo #1) Mix in yogurt, whipping cream and lemon juice, in that order. (Photo #2) Add sifted flour and blend well. (Photo #3) Transfer the batter into mini cups. (Photo #4) Bake in a preheated oven at 180 °C (356 °F) for about 20 to 30 minutes (depending on the size of the cups). When the surface browns, cover with foil and continue baking. (Photo #5) Servings per Recipe Calories per Serving Ready In 7  thirty-five 6 cm mini cups  0kcal 60 minutes cream cheese 200g  sugar 40g  whole egg 100g  plain yogurt 50g  whipping cream 150g  lemon juice 10g  cake flour 10g  【Preparation】 - Sift flour.