Ingredientes para Mini Mascarpone Cheesecakes
- Digestive Biscuits
- Butter
- 1 tablespoon honey
- 250g mascarpone cheese
- Lemon
- 50g icing sugar
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Como fazer Mini Mascarpone Cheesecakes
- Crush 150g digestive biscuits into fine crumbs. Combine with 50g softened unsalted butter and 1 tablespoon of honey. Mix until well combined.
- Evenly distribute the biscuit mixture into 6 small metal cutter rings (approx. 7cm diameter) placed on a baking sheet. Press firmly to create a compact base.
- In a separate bowl, whisk together 250g mascarpone cheese, 2 tablespoons lemon juice, and 50g icing sugar for 2 minutes until smooth and creamy. Be gentle to avoid splitting the mixture.
- Spoon the mascarpone mixture evenly into the prepared biscuit bases within the cutter rings. Use a small spatula or offset knife to gently press the mixture down, removing any air bubbles.
- Carefully remove the metal rings by gently running a hot, damp cloth or using a blowtorch around the edges of each cheesecake.
- Transfer the mini cheesecakes to a serving plate. Decorate with your favorite fresh fruits (berries, kiwi, etc.) and serve immediately or chill for later.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
163g
Fat
25g
Carbs
14g