Mini cheesecake with ruby chocolate and raspberries
Quick, tasty and spectacular!
The recipe can be found in this article
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- 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 tsp vanilla paste
- 1 tsp lemon peel
- pinch of salt
- a few drops of lemon juice
- ruby chocolate ganache
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.