This is a recipe for mini cheesecakes, inspired by the classic Creole cheesecake that I used to eat in Caracas.
These mini cheese cakes (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 cheese. They are also made with milk cream (I use Mexican cream). And their flavor is complemented perfectly with the guava jam.
- Preheat 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