Mini cheesecake with tomato and orange jelly

Name: Mini cheesecake with tomato and orange jelly - Laurentia H.
Ingredients: Base: 200 g plain biscuits; 2 teaspoons of cocoa; 200 g butter. Cream: 500 g fresh cottage cheese; 50 g butter; 4; 5 tablespoons powdered sugar (or to taste). Tomato and orange jelly: juice from 3 medium oranges; 2 tablespoons lemon juice; 4 tablespoons tomato juice; 3 tablespoons pureed tomatoes; 4 tablespoons sugar; 7 g gelatin. Decoration: buttercream roses.

Dessert - Mini cheesecake with tomato and orange jelly by Laurentia H. - Recipia

Mini cheesecake with tomato and orange jelly What could be more refined than a mini cheesecake with tomato and orange jelly? This dessert not only looks splendid but also offers an explosion of flavors that will delight any guest. Whether you want to impress at a party or treat yourself on a weekend evening, this recipe is perfect. Plus, it's easy to make, and the result is truly spectacular. Preparation time: 30 minutes Cooling time: 4 hours Number of servings: 8 Ingredients *Base:* - 200 g plain biscuits - 2 teaspoons cocoa powder - 200 g butter *Filling:* - 500 g fresh cottage cheese - 50 g butter - 4-5 tablespoons powdered sugar (or to taste) *Tomato and orange jelly:* - Juice from 3 medium oranges - 2 tablespoons lemon juice - 4 tablespoons tomato juice - 3 tablespoons tomato puree - 4 tablespoons sugar - 7 g gelatin *Decoration:* - Buttercream roses Preparation 1. Base: Start by crushing the biscuits. Use a food processor to get a fine texture. If you don't have a processor, you can place the biscuits in a bag and crush them with a rolling pin. Add the 2 teaspoons of cocoa powder and mix well. In a separate bowl, melt the butter in a double boiler. Make sure it doesn't boil, just melts gradually. Once melted, pour the warm butter over the biscuits and mix well until the mixture becomes homogeneous and sticky. Line a round or rectangular dish with plastic wrap, then sprinkle the biscuit mixture, spreading it evenly over the entire surface. Use a spoon to press it down firmly. Place the dish in the fridge to harden while you prepare the jelly and filling. 2. Jelly: Soak the gelatin in 100 ml of cold water and let it hydrate for 10 minutes. Meanwhile, in a saucepan, mix the orange juice, lemon juice, tomato juice, tomato puree, and sugar. Heat over low heat, stirring constantly until the sugar completely dissolves. Once the sugar has dissolved, remove from heat and add the hydrated gelatin. Mix well until fully integrated, then let the mixture cool. 3. Filling: In a bowl, add the softened butter and powdered sugar. Mix well until the mixture is creamy and smooth. Then, incorporate the cottage cheese, stirring until you achieve a fine and homogeneous composition. Remove the base from the fridge and pour the cheese filling over it, spreading it evenly. Return to the fridge for about 30 minutes or until the jelly has completely cooled. 4. Final assembly: When the jelly has cooled, carefully pour it over the cheese filling, ensuring it spreads evenly. Place the dish in the fridge for a few hours, ideally overnight, to set well. 5. Serving: After the cooling time has passed, remove the dish from the fridge and carefully remove the plastic wrap. Use a heart-shaped metal cutter to cut out the mini cheesecakes. Arrange the hearts on a platter and decorate them with buttercream roses for an elegant look. Practical tips: - If you want to add a personal touch, you can replace the tomato puree with berry puree for a sweeter and more aromatic jelly. - Make sure the cottage cheese is well-drained to avoid a too wet texture in the filling. - If you don't have gelatin, you can use agar-agar as an alternative, making sure to follow the package instructions to activate it correctly. - This mini cheesecake pairs wonderfully with a glass of prosecco or a fruit tea. Nutritional information: Each serving of mini cheesecake contains approximately 250 calories, making it a sweet choice, but not overly rich. The cottage cheese provides a protein boost, while the fruit juices offer essential vitamins. Frequently asked questions: 1. Can I use chocolate biscuits for the base? Absolutely! Chocolate biscuits will add a flavor note and an interesting texture. 2. What other fruits can I use for the jelly? You can experiment with mango, peaches, or even strawberries for a unique flavor combination. 3. How can I store the mini cheesecakes? You can store them in the fridge in an airtight container for 3-4 days. 4. Can I freeze the mini cheesecakes? Yes, they can be frozen. Make sure they are well covered to prevent freezer burn. The indulgence offered by this mini cheesecake with tomato and orange jelly is unmatched. Let your imagination run wild and enjoy every step of preparing this refined dessert!

Mini cheesecake with tomato and orange jelly

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