1 pound Cream cheese, at room temperature
4 ounces Granulated sugar
2 Eggs
4 ounces Sour cream
1 ounce Coffee extract
1 teaspoon Vanilla extract
Basic Nougatine
(Sesame Variation; 40 disks, 2 in./5 cm each)
Coffee beans, as needed
White chocolate decorations, as needed
Yield: 40 Tartlets
1. Beat the cream cheese and sugar on low speed in the bowl of a mixer fitted with the paddle attachment. Scrape the bowl and beat until no lumps remain.
2. Add the eggs one at a time, waiting for each egg to be fully incorporated before adding the next. Add the sour cream then the coffee and vanilla extracts.
3. Place a silicone petit four mold on a sheet pan and divide the cheesecake batter evenly between the molds.
4. Pour water on the sheet pan to create a water bath and bake at 325°F (163°C) until the mini cheesecakes have set, approximately 25 minutes. Let cool and then freeze until hard.
5. Unmold each cheesecake onto a nougatine disk. Decorate with a coffee bean and white chocolate or dust lightly with cocoa powder.
6. Yield: 40 Tartlets, 1.5 Inches Each
Notes: Type: Fresh Petit Four
4 ounces Granulated sugar
2 Eggs
4 ounces Sour cream
1 ounce Coffee extract
1 teaspoon Vanilla extract
Basic Nougatine
(Sesame Variation; 40 disks, 2 in./5 cm each)
Coffee beans, as needed
White chocolate decorations, as needed
Yield: 40 Tartlets
1. Beat the cream cheese and sugar on low speed in the bowl of a mixer fitted with the paddle attachment. Scrape the bowl and beat until no lumps remain.
2. Add the eggs one at a time, waiting for each egg to be fully incorporated before adding the next. Add the sour cream then the coffee and vanilla extracts.
3. Place a silicone petit four mold on a sheet pan and divide the cheesecake batter evenly between the molds.
4. Pour water on the sheet pan to create a water bath and bake at 325°F (163°C) until the mini cheesecakes have set, approximately 25 minutes. Let cool and then freeze until hard.
5. Unmold each cheesecake onto a nougatine disk. Decorate with a coffee bean and white chocolate or dust lightly with cocoa powder.
6. Yield: 40 Tartlets, 1.5 Inches Each
Notes: Type: Fresh Petit Four
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