1
Klop the slagroom together with the klopfix, poedersuiker, vanille, and kloppudding until stiff.
2
Divide the crushed brownies over the cupcake molds (about 2-2.5 tbsp per mold) and press down.
3
Preheat the oven to 130°C and line a muffin tin with 18 cupcake molds.
4
Mix the roomkaas, crème fraîche, poedersuiker, vanille, maïzena, and salt until smooth.
5
Add the eieren one by one and mix until they are fully incorporated.
6
Fill the cupcake molds almost to the top with the cheesecake batter.
7
Bake for 18 minutes at 130°C.
8
Turn off the oven and let the cheesecakes cool in the oven for 20 minutes.
9
Let cool completely in the molds and refrigerate for a few hours to set.