Ingredients (12 servings):
For the crumble:
60 g butter
60 g sugar
½ teaspoon cinnamon
80 g flour
For the cheesecake:
50 g cream
50 g butter soft
100 g sugar
400 g cream cheese
2 eggs
1 tablespoon cornstarch
Preparation:
Heat up the oven to 180 Grad.
For the crumble, mix the butter, sugar, cinnamon and flour in a bowl using the fingers.
For the cheesecake, beat the cream until stiff.
Beat the butter and the sugar until creamy. Add the cream cheese and the eggs to the butter. Add the cornstarch.
Add the whipped cream stirring slowly with a whisk.
Distribute the cheesecake mix into the 12 small forms and sprinkle with the crumble.
Bake for about 30 Minutes until the cakes are brown.
Leave the cakes to cool down around 10 Minutes before taking them out of the form.