- °200g biscuits
- °150g mascarpone
- °120 g cream cheese or Philadelphia cream cheese
- °12 cl liquid cream
- °100g melted semi-salted butter
- °1 egg
- °50 g blond cane sugar
- °5 cherries
- °3 handfuls of red fruits
- °1 lemon (zest)
Break the biscuits into a bowl and crush them with a pestle to obtain crumbs. You can also put the cookies in a freezer bag and °crush them with a rolling pin.
Add the melted butter and mix, until you can combine the mixture between your hands.
Add a heaping tablespoon of the cookie mix to each well of a mini cheesecake pan
Pack with your fingers, making the mixture rise on the edges, to create shells. Refrigerate for 2 hours to firm them up. It is important to pack well. If your mold is not silicone, put the stretch wrap in your metal mold.
In a bowl, mix the cream cheese (Philadelphia), the mascarpone, and the liquid cream. Adding egg, lemon zest & blend.