lunedì 29 luglio 2013

Mini Cheesecake




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

Enjoy!

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