For 4 persons
Preparation: 30 min + 4 hours rest
Ingredients :
120g of shortbread type biscuits
200 grams of fresh cheese (Philadelphia or equivalent)
100 grams of Greek yogurt
2 c. With honey or sugar soup
1 c. at vanilla extract coffee
1 citron (zeste + jus)
150 g of fresh blueberries (some for decoration)
2 sheets of gelatin or 1 c. at agar-agar cafe
80g lemon curd or lemon compote
Mint leaves (for decoration)
Steps of Preparation:
Prepare the base: Crush cookies, add melted butter and mix well. Cup at the bottom of 4 pastry circles or muffin molds. Reserve to the cool.
Prepare the cream: Soften the gelatin in cold water. Mix grated cheese, yogurt, sugar, vanilla, juice and a zest of lemon.
Insert gelatin: heat 1 c. to cream soup, incorporate the sour gelatin (or the agar-agar heated in 2 c. with a spoonful of water) then add to the mix. Gently incorporates blueberries.
Assemble the cheesecakes: Spread the cream on the cookie bottoms. Smooth and let it take at a minimum of 2 hours.
Add lemon: Top each cheesecake with lemon curd or lemon compote. Let it rest 1 to 2 more hours.
Decorate: Add whole blueberries, a small slice of lemon, and a mint leaf to each cheesecake.
Tip to make the recipe easier:
Use silicone muffin molds for quick and clean demolding.
Ingredient to swap:
Substitute blueberries with raspberries or mango cubes depending on the season.
Dressage tip:
Finely grated lemon zest and cookie powder on top for a “pastry gourmet” effect.
