Flow rate
Sweets
Duration
30 minutes
Difficulty
Easy
Ingredients
- 5 g of gelatin sheets
- 70 g of cocoa shortbread biscuits
- 30 g Occelli® butter
- 125 g of Robiola Occelli®
- 125g mascarpone
- 50 g of sugar
- 70 ml of fresh cream
- Strawberry jam to taste
- Fresh strawberries to decorate as needed
Preparation
On Valentine's Day, try to tempt your partner with these delicious and romantic mini cheesecakes, to be prepared with mascarpone, Robiola Occelli® and strawberry jam for the covering. The preparation is simple, you only need one precaution: get some heart-shaped molds!
Procedure
Start the preparation by soaking the gelatine sheets in cold water for 10-15 minutes, so as to soften them.
Meanwhile, melt the Occelli® butter over low heat in a saucepan.
Using a blender, chop the shortbread biscuits quite finely. Transfer them to a bowl and add the melted butter, pouring it over the biscuits: mix well to combine and compact the two ingredients.
Cover the heart-shaped molds with cling film and arrange the biscuit and butter mixture inside, so as to create a compact layer that will be the base of the cheesecake. Then put the bases in the refrigerator to harden, until ready to use.
Now, prepare the filling. In a bowl, mix the Occelli® robiola with the mascarpone, so as to mix them well and obtain a creamy mixture. Also add the sugar.
Heat the cream in a saucepan; squeeze the gelatin from the soaking water and add it to the cream, stirring well until it dissolves. Then add the dissolved gelatin to the cream cheese.
Remove the molds from the refrigerator and place the cheese filling on top of the biscuit bases. Finally, cover the cream cheese surface with an even layer of strawberry jam.
Let the mini cheesecakes harden in the refrigerator for 3 hours before enjoying them. When it's time to serve them, carefully remove them from the molds using the film and decorate them with fresh strawberries cut into slices.
