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Fresh Cheesecakes

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Adjust Servings:
Cake base
250 gr biscuits
250 gr butter
250 gr ricotta cheese
250 gr mascarpone
30 gr icing sugar
30 gr caster sugar
200 gr whipped cream
30 gr milk
5 gr gelatine

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Fresh Cheesecakes

  • Serves 12
  • Medium


  • Cake base

  • Cream



In Summer time we do not really want to turn on the oven…It’ s too hot and we want fresh food.

Try these delicious cheesecakes!

If you prefer to make a single cake, I suggest you double the doses of the cream part!




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Blend cookies until they are powdered and pour them into a bow. In a saucepan, melt butter, being careful not let it fry, add it to the smoothie biscuits. Mix well, with a spoon put the mixture in equal parts in the glasses pressing it towards the bottom. Leave to rest for at least 10 minutes in the fridge.
Soak gelatine leaves in cold water for about 5 minutes.
In a stand mixer, mix ricotta , mascarpone, icing sugar, sugar until a smooth and homogeneous cream is obtained.
In a saucepan, heat milk and dissolve the gelatine soaked in cold water, taking care to squeeze it well. Mix until gelatine dissolves. Add the milk mixture, still hot, to the bowl with ricotta and mascarpone. Stir immediately to make it smooth and prevent lumps.
In an other bow, whip the very cold and fresh cream. Add it to the previous mixture, mixing gently with a spatula.
Pour the filling into a pastry bag and distribute it in the glasses, over the biscuits base.
Leave to rest. in the fridge for 1- 2 hours until it has thickened.
Garnish how you prefer!
I choose strawberries and pistacchio!


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