Mini Mascarpone Cheesecake with Rose Jam

Are a delicious dessert that combines delicacy and gluttony. With their enveloping texture and unique flavor, these small cold cakes are easy to prepare: a crumbly base of crumbled biscuits and butter encloses a creamy heart, made with a light no-bake cream made with mascarpone and whipped cream. Enjoyed cold at the end of a meal, perhaps together with a coffee or a liqueur, it is always a good choice. There are endless variations of cheesecake, with combinations of colors and flavors for every palate: fruit, coffee, chocolate, caramel and creams of all kinds. Its versatility allows you to range with your imagination both in the ingredients and in the decoration, with fresh fruit or delicious toppings. Now let's see what we need to make our Mini Mascarpone Cheesecakes with Rose Jam. 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 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.