Mini cheesecake
Description
Homemade pastry for tea. There are many recipes for this dessert—some with pastry, some without, with berries and fruits, or made purely from cottage cheese. The base typically consists of a shortcrust foundation, which can be baked from scratch or made using crushed cookies. The original recipe calls for a special cream cheese, but in our country, it's been adapted to use regular cottage cheese. This time, I decided not to skimp and bought the special cheese, also adding pineapples. The pastry is ready. Serve it at the table.
Instructions
- 1
Step 1
1. I use chocolate cookies, grind them through a meat grinder, but you can also use a rolling pin or blender.
- 2
Step 2
2. Melt the butter in the microwave, let it cool slightly, then pour it over the cookies and mix.
- 3
Step 3
3. Prepare the mold and a small plate. Place a pineapple slice at the bottom of the mold, then add the cookie crumbs on top.
- 4
Step 4
4. Transfer the cream cheese to a bowl and add granulated sugar, then mix.
- 5
Step 5
5. To the cream cheese, I add heavy cream (at least 33% fat), and also pour in pineapple juice to taste.
- 6
Step 6
6. In a separate bowl, soak the gelatin in water, leave for 10 minutes, then melt the gelatin in the microwave and add it to the whipped cream.
- 7
Step 7
7. Place 2 tablespoons of cream into each mold.
- 8
Step 8
8. Place 1 cookie in the center and cover it with another 2 tablespoons of cream.
- 9
Step 9
9. Cover the molds with plastic wrap and refrigerate for 3 hours. After they have set, use a sharp knife to separate the cheesecake from the edges.
- 10
Step 10
10. On top of each mini cheesecake, place a slice of pineapple and decorate with cape gooseberries.