Ingredients for Base
- 250 g dry biscuits
- 125 g melted butter
Ingredients for Cream
- 400 g spreadable fresh cheese
- 240 g fresh cream
- 150 g icing sugar
- 120 g mascarpone
- 60 g ricotta
- 12 g gelatine in sheets
- essential oil of lavender
For the recipe of small lavender cheesecake, chop the biscuits and blend them to obtain a powder. Melt the butter, pour it into the biscuits and knead everything. Place the ring molds on a tray covered with baking paper and place the biscuit and butter mixture inside them, pressing it in a layer of about half a centimeter.
You can use molds with a special "plunger", which will also help "unmold" the cheesecakes, or ring molds and a small meat grinder. Alternative practice, a single round hinged cake pan (diam. 24 cm). Refrigerate for 30 minutes.
For the cream: Soak the gelatin in water. Mix the cheese spread with mascarpone, ricotta and icing sugar, obtaining a cream. Heat 120 g of cream and melt the squeezed jelly.
Let it cool, then add it to the cream. Whip the remaining cream and incorporate it too. Perfume with two drops of lavender essential oil: it will not seem sufficient, if you taste the cream, because the nose is filled with perfume. But don't be fooled and don't overdo it or the cake will be too fragrant. Pour the cream into the molds, filling them; let it cool in the fridge for at least 4 hours. Better for one night. Remove the cheesecakes from the rings and garnish them with berries and lavender flowers.
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