:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/Xf5Ic4vDvYNkYPgcOuqo/0eb4b1861fab98ac9a822e56fc8ccd.jpeg "Mini cheesecake with ruby chocolate and raspberries")
Mini cheesecake with ruby chocolate and raspberries
Quick, tasty and spectacular!
Ingredients
Raw materials
- 150 g Light milk biscuits
- 60 g butter
- 500 g mascarpone
- 250 g soft curd cheese
- 3 egg
- 90 g coconut sugar
- 30 g white Belgian chocolate
- 1 spoon vanilla paste
- 1 spoon lemon peel
- pinch of salt
- a few drops of lemon juice
Frosting
- ruby chocolate ganache
- raspberries
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Directions
Mix the blended biscuits with the melted butter, then pour into a baking pan. Form a biscuit casing. Bake for 15 minutes to 170°C.
Whisk the mascarpone, cottage cheese and sugar. Gradually add the egg yolks and melted chocolate, vanilla, egg whites and lemon zest with drops of juice.
Pour the mixture over the pre-prepared crust. Bake for 55 minutes to 170°C.
Let it cool, cut out rings and stack them. Decorated them with raspberries.
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Bakingmoments_withkidsMini cheesecake with ruby chocolate and raspberries
Quick, tasty and spectacular!
Mix the blended biscuits with the melted butter, then pour into a baking pan. Form a biscuit casing. Bake for 15 minutes to 170°C.
Whisk the mascarpone, cottage cheese and sugar. Gradually add the egg yolks and melted chocolate, vanilla, egg whites and lemon zest with drops of juice.
Pour the mixture over the pre-prepared crust. Bake for 55 minutes to 170°C.
Let it cool, cut out rings and stack them. Decorated them with raspberries.
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