:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/YJLvDf-zpZAE8AF6gmex/b858f9b3f63adfcc4f5869bf5f74b4.jpeg "Blackberry cheesecake with raspberries")
Blackberry cheesecake with raspberries
Blackberry cheesecake is like bonbon bites that you have to try!
Ingredients
Crust
- 3 packages wholemeal blackberry biscuits
- 40 g oat flakes
- 1 egg whites
- 20 g butter
Filling - white
- 3 tablespoon mascarpone
- 4 tablespoon cottage cheese
- 15 ml whipped cream
- 2 tablespoon confectionery sugar
- A pinch of agar
- 1 egg
Filling - dark
- 3 tablespoon cottage cheese
- 2 tablespoon Homemade Nutella
- gelatin
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Directions
Mix all the ingredients for the crust. Shape the mini-cheesecake candies with a muffin tin. Then, bake for 10 minutes at 170°C.
Mix all the ingredients for white-filling and spread them on the cake. Bake for another 40 minutes at 155°C. Let them cool completely and set them aside in the refrigerator.
Prepare the dark filling by mixing ricotta and homemade Nutella with agar. Spread over the white filling and keep the cookies in the refrigerator until morning. Place in the refrigerator and enjoy!
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Bakingmoments_withkidsBlackberry cheesecake with raspberries
Blackberry cheesecake is like bonbon bites that you have to try!
Mix all the ingredients for the crust. Shape the mini-cheesecake candies with a muffin tin. Then, bake for 10 minutes at 170°C.
Mix all the ingredients for white-filling and spread them on the cake. Bake for another 40 minutes at 155°C. Let them cool completely and set them aside in the refrigerator.
Prepare the dark filling by mixing ricotta and homemade Nutella with agar. Spread over the white filling and keep the cookies in the refrigerator until morning. Place in the refrigerator and enjoy!
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