mini cheesecakes
[please scroll down for english version]
Sobremesa popular nos anos 70, que resistiu ao tempo, adaptada aos nossos gostos.
Não necessita ir ao forno, mas assar a base melhora o cheesecake.
Ingredientes para 8 formas ou uma grande [25 cm]
base
130 g de bolacha digestiva
130 g de bolacha Maria
90 g de manteiga
recheio
300 g de queijo fresco batido ou quark
1 ½ colher de chá de sumo de limão
50 g de açúcar
1 colher de chá de extracto de baunilha
1 pacote de natas frescas
cobertura
Doce de framboesa ou de frutos vermelhos
Triture as bolachas no copo do robot até obter migalhas. Adicione a manteiga e triture novamente. Forre o fundo de uma forma de aro amovível de 25 cm com esta mistura pressionando bem, ou das mini formas de fundo amovível individuais.
Leve ao forno aquecido previamente a 180ºC durante 10 minutos.
Bata as natas frias até obter picos numa batedeira fixa e reserve. Bata o queijo com o açúcar, o extracto de baunilha e o sumo de limão.
O passo mais importante: envolva gentilmente as natas batidas na mistura de queijo.
Coloque a mistura do recheio sobre a base de bolacha das mini formas e leve ao frigorífico pelo menos 5 horas [ou a noite inteira na forma de 25 cm].
Antes de servir espalhe o doce por cima e transfira os cheesecakes para os pratos de sobremesa[ou para o de servir].
Pode congelar durante 3 meses, mas não salte o passo do frigorífico. Depois de ficar firme, envolva toda o cheesecake, numa película aderente, seguida de folha de alumínio.
Antes de servir descongele no frigorifico.
A popular dessert in the 70's that has stood the test of time, adapted to our tastes. It doesn't need to be baked, but baking the base improves the cheesecake.
Ingredients for 8 or one large[25 cm]
base
260g graham crackers
90 g butter
filling
300 g whipped cottage cheese or quark
1 ½ teaspoons lemon juice
50 g sugar
1 teaspoon vanilla extract
200 ml heavy cream
topping raspberry or red fruit jam
Place whole cookies in a food processor until cookies are reduced to crumbs. Add the butter and crush again.
Line the bottom of a 25 cm springform with this mixture, pressing it down well, or individual mini springforms. Bake in a preheated oven at 180ºC for 10 minutes.
Beat cold heavy cream into peaks and set aside. Beat the cheese with the sugar, vanilla extract and lemon juice.
The most important step: fold the whipped cream into the cheesecake filling gently so you don’t deflate the air.
Place the filling mixture on the cookie base of the mini molds and refrigerate for at least 5 hours [or all night in the 25 cm mold].
Before serving, spread the jam on top and transfer the cheesecakes to dessert plates [or serving plates].
You can freeze the cheesecake for up 3 months. After it sets in the refrigerator, wrap the whole springform in 1 layer of plastic wrap, then 1 layer of aluminum foil. Thaw in the refrigerator, and serve.
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