400g Block Cream Cheese
200g Curd Cheese
Lemon and Orange zest
Handful of Raspberries
50 ml Whipping Cream
For the cookie ground, you’ll need 100 g of Rusk, 200 g Maria Cookies and 150 g of Butter.
First, the ground must be done. For this, melt the 150g of butter in a pan. Then add the crushed up cookies and rusk and cook until they are golden brown.
Preheat oven to 190 degrees.
Put the crust ground into muffin forms and let it rest in the oven for about 5 minutes. Once it’s done take it out and set aside.
In a large bowl, mix the block cream cheese, curd cheese, whipping cream, sugar, eggs and zests.
Pour the mix into the muffin forms and add 2 raspberries in each mini cake.
Last but not least, pop it into the oven for about 15-20 minutes. Then garnish with the rest of the raspberries.