Quick Cheesecake

Name: Quick Cheesecake
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: 4
Ingredients: Whole peeled hazelnuts 1.75 oz; Pistachios already shelled &frac13; cup; Digestive biscuits 3.5 oz; Butter 5.6 tbsp; Mascarpone cheese 2.1 cups; Vanilla bean 1; Powdered sugar 0.42 cup; Herbal liqueur 1 spoonful; Lemon curd 2 spoonfuls; Blueberries to taste; Raspberries to taste; Currants to taste; Dark chocolate (curls) to taste

1085

Calories per serving

Vegetarian

Energy Kcal 1085
Carbohydrates g 44.7
of which sugars g 30.5
Protein g 16
Fats g 93
of which saturated fat g 47.59
Fiber g 3.9
Cholesterol mg 190
Sodium mg 174

Difficulty: Easy
Prep time: 15 min
Cook time: 3 min
Serving: 4 persone
Cost: Low

PRESENTATION

Cheesecake lovers, step right up! Are you tired of giving up on preparing your favorite dessert just because it takes too long? Forget about the long setting times needed for preparing a no-gelatin cheesecake, or the baking times for a New York Cheesecake... using our recipe, you will get delicious quick cheesecakes in just a few minutes! We have added hazelnuts and pistachios to the classic base for a unique, rich, and special flavor! The soft, velvety cream is made only with mascarpone, but we didn't forget to add the classic tangy touch, provided in this case by lemon curd! With these quick cheesecakes, you won't have any more problems, and for last-minute dinners, the dessert will be guaranteed!

Here are other cheesecakes you shouldn't miss:

INGREDIENTS

1085

Calories per serving

Ingredients for the base: Whole peeled hazelnuts 1.75 oz (50 g); Pistachios ⅓ cup (50 g) - already shelled; Digestive biscuits 3.5 oz (100 g); Butter 5.6 tbsp (80 g)

for the cream: Mascarpone cheese 2.1 cups (500 g); Vanilla bean 1; Powdered sugar 0.42 cup (50 g); Herbal liqueur 1 spoonful; Lemon curd 2 spoonfuls

for decoration: Blueberries to taste; Raspberries to taste; Currants to taste; Dark chocolate to taste - (curls)

Preparation

How to prepare Quick Cheesecake

To prepare the quick cheesecakes, start by making the base. Pour hazelnuts 1 and pistachios 2 into a mortar; both should be already shelled. Then begin to crush everything with a wooden pestle 3. Alternatively, you can use a mixer.

Once you have achieved a coarse grind 4, transfer it to a preheated skillet 5. Toast it, stirring occasionally and making sure it doesn't burn, until everything is well-toasted 6.

Meanwhile, take a cloth and place the cookies in the center 7. Fold the cloth and crush the cookies by hitting the package on the countertop 8 to break them up coarsely 9.

Transfer the nuts to a bowl and add the crushed cookies 10; then melt the butter, let it cool for a few moments, and pour it into the bowl 11. Stir with a spatula or spoon until all the ingredients are well combined 12.

Divide the mixture into the 4 glasses 13, and press it down lightly with the back of a spoon 14. Set the cups aside and start preparing the cream. In another larger bowl, pour the mascarpone, add the seeds you've scraped from a vanilla pod 15

and the powdered sugar 16. Add the herbal liqueur 17 and the lemon curd 18.

Mix everything 19, starting slowly and then more vigorously, until you get a smooth cream 20. Transfer it to a piping bag and use it to fill the glasses 21. Then level the surface of each cup with the back of a teaspoon.

Create chocolate curls by sliding the blade of a knife across the base of a chocolate bar 22 and garnish the cups with them 23. Add the berries and serve your quick cheesecakes! If you don't want to consume them immediately, store them in the fridge until ready to enjoy.