Mini Mascarpone Cheesecakes

This is a delicious variant of the classic Anglo-Saxon cheesecake, one of the most loved desserts in the world and perfect in any season. Enjoyed cold at the end of a meal, perhaps together with a coffee or a liqueur, it is always a good choice. This dessert is now an icon in the United States, but its origin dates back to Ancient Greece, precisely to 776 BC, when it was served to athletes at the Olympic Games for its energetic virtues. The first literary reference to cheesecake is the first recipe book in history, where the art of making cheese cakes made from fresh cheese, honey and wheat is described. In Roman times, the recipe was enriched with the addition of eggs and other types of cheese, then spread throughout Europe and, thanks to the expansion of the Roman Empire, also in America. Now let's see what we need to make our Mini Mascarpone Cheesecakes. Ingredients for the base 200 grams of digestive biscuits 130 grams of melted butter Ingredients for the filling 200 grams of cream for cakes 250 grams of mascarpone cheese 30 grams of sugar 1 sachet of vanillin 3 sheets of gelatine For the cover 1 jar of Rose Jam a few drops of organic lemon juice Steps Let's start by preparing the base: finely chop 200 grams of digestive-type biscuits, then add 130 grams of melted and cooled butter. Mix well until you get a homogeneous mixture and distribute it in the muffin cups. With the back of a spoon, press the mixture well to form a compact base, then put the cups in the refrigerator for 30 minutes. Let's move on to the gelatine: immerse three sheets in a bowl with cold water. When they have softened, squeeze them and transfer them to a saucepan with a drop of hot milk to dissolve them completely. Whip the cream until stiff, then add the mascarpone, 30 grams of sugar, a sachet of vanillin and the melted gelatin. Mix until you get a smooth and uniform cream, which we will pour into the cups over the biscuit base. Let it rest in the refrigerator for at least 3 hours. In the meantime, prepare the topping: pour a jar of Rose Jam into a saucepan, add a few drops of lemon juice and heat slightly. Turn off the heat, let it cool, then spread the jam on the surface of the cheesecakes. We put the sweets back in the refrigerator to cool for a few hours. After the indicated time, unmold the mini cheesecakes and decorate as desired. Our Mini Mascarpone Cheesecakes with Rose Jam are ready.