Mini lime cheesecake
Instructions
Chop in the mixer the wafers up to reduce them to dust.
Add the milk in the bowl of the mixer and blend for a few seconds.
Divide the mixture into four-stick moulds from tartelletta detachable bottom, 10 cm in diameter.
By pressing with your fingers wet, compacted the mixture on the bottom of the moulds.
Put to soak the gelatin sheets in cold water to soften them.
Pour the cream in a saucepan and grated lime peel.
Warm up and before the cream reaches a boil, add the squeezed gelatine.
Stir until it is dissolved.
Mix the cheese with the icing sugar and cream and let cool.
When the mixture starts to thicken, pour it into moulds with waffles and let thicken in the refrigerator for four hours.
Put the cheesecake, arrange on plates and garnish with slices and lime rind, Chinese Mandarin slices and powdered sugar.
Ingredients and dosing for 6 persons
- 130 g of chocolate wafers
- 200 g of philadelphia cheese
- 3 tablespoons of milk
- 10 cl of fresh whipping cream
- 2 untreated files
- 10 g of gelatine leaves
- 40 g of icing sugar
- To decorate:
- 2 kumquats