+For 10 pieces
°200 g Strawberries
°1 C. juice
°2 gelatin sheets
°500 g Fresh cheese (Philadelphia)
°250g mascarpone
°2 eggs
°125g Powdered sugar
°150 g Speculoos
°Melted butter
1
Preheat the oven to 150°C (th. 5). Mix the speculoos with the butter, press into the bottom of 10 muffin tins. Mix the cream cheese with the sugar and the mascarpone, add the eggs and distribute this preparation in the molds without filling them completely. Bake for 40 mins.
2
Mix the strawberries with the lemon juice, heat slightly and incorporate the gelatin. Pour a layer over the cheesecakes then place in the refrigerator for 12 hours. Gently turn out and garnish with a strawberry. Serve immediately.
ENJOY !
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