This really is my preferred cheese dessert!: )
Eat when it is warm or even room temperature if you want soft souffle parmesan cheese cakes!
Refrigerate more than 2 several hours before eating if you want heavy parmesan cheese cakes! (I personally prefer to eat by doing this better)
Ingredients
- 100 grams Cream parmesan cheese
- 120 grams Sour lotion
- 55 grams Maple syrup
- two Eggs
- 20 grams Brown grain flour
- 20 grams Unsalted butter (melted)
- With regard to crust ↓
- thirty g Oat meal (Gluten Free)
- 50 grams Pecan nut products (crushed)
- forty g Walnut syrup
- 20 grams Unsalted butter
