crust:
200 g favourite cookies
70 g melted butter
filling:
400 g cream cheese softened (quark, ricotta or cheese)
400 g fresh whipped heavy cream
4 tbsp powdered sugar
1/2 tsp vanilla bean seeds
or 1 tsp vanilla extract
21 g gelatin
4 tbsp hot water
method:
mince well the cookies in a fine texture
add melted butter and stir well
and gently push over the bottom
of the cupcake pan
cook in the oven at 200°C until the edges
are golden brown
_________
whip the cream with 1 tbsp of sugar
and store in the fridge
whisk cheese, vanilla and the remaining sugar
until smooth
soak the gelatin for at list 1 minute
then squeeze it well
and put in hot water whisking well
until dissolved
add it to the cheese mixture
and stir
at the very end add the whipped cream
and mix until well incorporated
keep in the fridge about 4 hours
before serving
Sour Cherry Compote: 2 cups of sour cherries (washed and pitted)
2 tbsp fresh lemon juice and 1 cup sugar,
Let boil on high heat stirring continuously
for 5 to 8 minutes
and let cool
