Cheese and maple cupcakes
20 biscuit finger biscuits or Petit Beurre biscuits, crumbled
500 g (2 cups) cream cheese
3/4 cup (190 mL) sugar
2 eggs
250 ml (1 cup) sour cream
1/2 cup (125 mL) maple sugar
3/4 cup (190 mL) oats flakes or spelled
1/4 cup (65 mL) maple sugar
30 ml (2 tablespoons) of melted butter
Good to know !
If needed, add a small maple candy or a teaspoon of maple syrup for the sweet beaks!
Place some 30 ml crumbled biscuits in the bottom of the small Masson jars (125 ml size) to cover the bottom.
Preheat the oven to 325 ° F.
In a bowl, mix the cream cheese with the sugar. Add the eggs and beat until the mixture is smooth with a wooden spoon. Divide the cheese mixture over the biscuit layer of the small pots Masson. (Put about 60 ml per pot).
Cook in a bain-marie (a dripping pan filled with boiling water) in the oven at 325 ° F for 15 minutes. Remove the pots and let cool for 1 hour at room temperature.
Prepare the sour cream filling by incorporating the maple sugar. Place on the layer of cream cheese.
Return to the oven for 15 minutes. Maple sugar, rich in water, requires a little longer cooking time.
Mix the ingredients of the crumble. On baking sheet, brown in oven at 375 ° F for about 10 minutes
Garnish the mini cheese cakes with the crumble and serve.