Mini cheesecakes are increasingly present at special events. Very practical, easy to make and much appreciated!

Ingredients Dough

  • 1 and ½ cup (tea) of wheat flour
  • 2/3 cup (tea) of butter
  • 4 tablespoons of sugar
  • 1 echo

Ingredients Cream

  • 250 grams of ricotta
  • 250 grams of cream cheese
  • ½ cup (tea) of jelly
  • 2 tablespoons of water
  • 3 tablespoons of wheat flour
  • ½ cup (tea) of sugar
  • 4 eggs

Preparation Mode

  1. Preheat the oven to medium temperature.
  2. In a bowl, sift the wheat flour with the sugar.
  3. Add the butter, egg yolk and mix with your fingertips.
  4. Wrap the dough in plastic wrap and refrigerate for 20 minutes.
  5. In a blender, beat the eggs, cream cheese, ricotta, sugar and wheat flour until smooth.
  6. Store in the refrigerator.
  7. Roll out the dough using a rolling pin and line the bottom of cylindrical molds measuring 15 cm in diameter.
  8. Prick the dough with the tines of a fork and bake for 10 minutes or until lightly golden.
  9. Let it cool, pour in the cream and return to the oven for 20 minutes or until the cream sets.
  10. Let it cool and refrigerate.
  11. Unmold and decorate with the jelly dissolved in water.

Mom’s Tips

Use jelly of your preferred flavor.

Cream cheese and ricotta can be found in good supermarkets.

Yields approximately 8 servings.


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