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BAM vanilla paste in mini cheesecake tarts

BAM vanilla paste in mini cheesecake tarts

Name: BAM vanilla paste in mini cheesecake tarts
Prep time: 2 h
Total time: 2 h
Ingredients: 125 g graham cracker crumbs; 3 tablespoons butter; 500 g mascarpone cheese; 65 g sugar; 2 large eggs; 1 tablespoon BAM vanilla paste; 120 g room temperature sour cream; BAM Sugar Decoration Pink, White & Purple Hearts

(1)

Preparation time: 2 h
Difficulty:
Number of ingredients: 8

bam vanilla paste in mini cheesecake tarts

The mini cheesecake tarts with BAM vanilla paste are so delicious and refreshing that they will surely take the place of your next dessert. The creamy filling for the mini cheesecake tarts delights with a vanilla flavour and a buttery graham cracker crust.

Mini cheesecake tarts with BAM vanilla paste can be made in a muffin tin to make cute cheesecake monothorcakes. This quick and easy dessert is perfect for parties, can be made in advance and served with your favourite toppings.

When you buy BAM products, you can use the code RECEPT to get 10% off your entire purchase.

In this recipe, BAM vanilla paste will play the starring role, enchanting you with its rich vanilla flavour, intoxicating scent and its real aroma. It contains genuine Madagascar bourbon vanilla concentrate and is alcohol-free. Vanilla seeds are also added to the vanilla paste to make the dish look even more attractive.

How to use vanilla paste and the difference between vanilla paste, vanilla extract and vanilla seeds can be found here.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

for cheesecake tarts:

125 g graham cracker crumbs
3 tablespoons butter
500 g mascarpone cheese
65 g sugar
2 large eggs
1 tablespoon BAM vanilla paste
120 g room temperature sour cream

decoration:

BAM Sugar Decoration Pink, White & Purple Hearts

Nutrition / serving

Energy Value	1788 kJ / 427 kcal
Fats	32,8 g
of which saturated fat	19,3 g
Carbohydrates	25,5 g
of which sugars	17,7 g
Dietary Fiber	0,7 g
Proteins	7,4 g
Salt	0,4 g

Instructions:

preparation procedure:

Preheat the oven to 200°C. Line a muffin tray with muffin tins. Grind the graham crackers into crumbs. In a medium bowl, combine the graham crackers with the melted butter and stir until the ingredients are well combined. Add one heaped tablespoon of the biscuit mixture to each biscuit liner and press down with the back of a spoon. Set the filled moulds aside.

In a mixing bowl, whisk the mascarpone cheese and sugar. Stir until well combined and smooth, without lumps. Then add the eggs and vanilla paste and stir again until well combined. Finally, add the sour cream and again make sure the mixture is smooth and lump-free. Pour the batter into the prepared moulds. Fill them almost to the top.

Bake the mini cheesecake cakes at 200°C for 15 to 18 minutes. Cool the baked mini cheesecake tarts for 2 hours before serving. If desired, they can be decorated with whipped sweet cream.

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