As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text in German to English.
Source: Martha Stewart Living, February 2009 Makes 18 Yield Ingredients 3/4 cup crumbled chocolate wafer cookies (about 18 cookies) 1/2 cup plus 1 tablespoon plus 1 teaspoon sugar 1 1/2 ounces (3 tablespoons) unsalted butter, melted 1 pound cream cheese, softened 1/2 teaspoon pure vanilla extract 2 large eggs, lightly beaten 1/2 cup sour cream Pinch of salt 1/2 cup apricot jam Directions 1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Mix cookies and 1 tablespoon plus 1 teaspoon sugar in a bowl. Stir in butter. Press 1 tablespoon mixture into bottom of each cup. Bake until set, about 7 minutes. Cool in tins on wire racks. 2. Reduce oven temperature to 275 degrees. Beat cream cheese with a mixer on medium speed until smooth. Add remaining 1/2 cup sugar, then vanilla. Slowly pour in eggs, scraping down side of bowl. Add sour cream and salt. Fill muffin cups almost to the top with batter. 3. Bake, until sides are set but centers are wobbly, about 20 minutes. Cool in tins on wire racks. Wrap tightly in plastic, and chill for 4 hours or overnight. 4. Warm jam in a small saucepan until liquefied. Pass through a sieve. Spoon 1 teaspoon jam onto each cake.
27.04.2023 @ 17:09
As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text in German to English.
Source: Martha Stewart Living, February 2009
Makes 18
Yield
Ingredients
3/4 cup crumbled chocolate wafer cookies (about 18 cookies)
1/2 cup plus 1 tablespoon plus 1 teaspoon sugar
1 1/2 ounces (3 tablespoons) unsalted butter, melted
1 pound cream cheese, softened
1/2 teaspoon pure vanilla extract
2 large eggs, lightly beaten
1/2 cup sour cream
Pinch of salt
1/2 cup apricot jam
Directions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Mix cookies and 1 tablespoon plus 1 teaspoon sugar in a bowl. Stir in butter. Press 1 tablespoon mixture into bottom of each cup. Bake until set, about 7 minutes. Cool in tins on wire racks.
2. Reduce oven temperature to 275 degrees. Beat cream cheese with a mixer on medium speed until smooth. Add remaining 1/2 cup sugar, then vanilla. Slowly pour in eggs, scraping down side of bowl. Add sour cream and salt. Fill muffin cups almost to the top with batter.
3. Bake, until sides are set but centers are wobbly, about 20 minutes. Cool in tins on wire racks. Wrap tightly in plastic, and chill for 4 hours or overnight.
4. Warm jam in a small saucepan until liquefied. Pass through a sieve. Spoon 1 teaspoon jam onto each cake.