Ingredients (for 24 mini cheesecake)
- 300 gr crakers
- 180 gr melted butter
- 300 gr cream cheese (mascarpone or Philadelphia)
- 50 gr grated Parmigiano Reggiano
- 100 gr ricotta cheese
- 250 gr single cream
- 10 gr gelatin sheets
- Primitiae Italiae Tropea PGI Red Onion Jam
Mince finely the crackers with a mixer and place them in a bowl. Add the melted butter (not hot) gradually blending the ingredients until they come together as a sandy mixture. Prepare a muffin baking tray with paper cases and in each place a sufficient quantity of crackers and butter mixture and press to create the bases of the cheesecakes. Place in fridge for at least ½ an hour. Soak the gelatin sheets in cold-to-room water to soften them for 10 minutes approx., then squeeze them and stir them in 4 tablespoons of warmed-up single cream and leave to cool down.
Whip the single cream.
In a mixing bowl blend thoroughly the cream cheese with the ricotta and Parmigiano Reggiano. Add the gelatin and the whipped cream mixing from the bottom to the top so to make the mixture creamy and foamy texture.Pour the cheese mixture on the crackers bases and flatten slightly, then place the baking pan in fridge for at least 1 hour.
Few minutes before serving take the cheesecakes from the fridge and place them on a plate. Decorate with Primitiae Italiae Tropea PGI Red Onion Jam slightly warmed up in a small saucepan.