A delicacy for gourmets to make even when it’s hot because these mini-cheesecakes are prepared without cooking.
°120 g cream cheese or Philadelphia cream cheese
°12 cl liquid cream
°100g melted semi-salted butter
°50 g blond cane sugar
°3 handfuls of red fruits
°1 lemon (zest)
°Break the biscuits into a bowl and crush them with a pestle to obtain crumbs. You can also put the cookies in a freezer bag and °crush them with a rolling pin.
* Methods :
Add the melted butter and mix, until you can combine the mixture between your hands.
Add a heaping tablespoon of the cookie mix to each well of a mini cheesecake pan.
Pack with your fingers, making the mixture rise on the edges, to create shells. Refrigerate for 2 hours to firm them up. It is important to pack well. If your mold is not silicone, put stretch wrap in your metal mold.
In a bowl, mix the cream cheese (Philadelphia), the mascarpone and the liquid cream. Adding egg, lemon zest & blend.