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!