Ingredients
2 pkg (each 250g) cream
cheese, softened
1/4 cup (60 mL) sweetened
condensed milk
1/4 cup (60 mL) icing
sugar
2 tsp (10 mL) vanilla
1 tsp (5 mL) unflavoured
gelatin
1 tbsp (15 mL) boiling
water
24 mini chocolate
sandwich cookies
24 slices (1/4-inch/5
mm thick) firm ripe fruit, such as kiwi or melons
Traduzido:
500g de cream cheese
60ml leite condensado
60ml açúcar de confeiteiro
2 col chá baunilha
1 col chá gelatina sem sabor
1 col sopa agua fervente
24 biscoitos recheados
24 pedaços de fruta
Preparation
In large bowl, beat cream cheese until smooth; beat in condensed milk, icing sugar and vanilla until smooth. In small bowl, mix gelatin with boiling water, stirring to dissolve. Beat gelatin into cream cheese mixture.
Using piping bag, pipe enough cream cheese mixture (about 1 tsp) to cover bottom of paper-lined mini muffin tray cups. Place 1 cookie in each well, pressing so that cream cheese mixture comes up sides of cookies; pipe in remaining cream cheese mixture to fill each well (mixture may mound). Refrigerate until firm, about 3 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Meanwhile, using flower-shaped cookie cutter, cut fruit into 24 shapes. Place 1 on each mini cheesecake before serving.
Outra preparação mais bonitinha:
Brought to you by Lysol
If you’re looking to wow with cheesecake but don’t want to go through the fuss of baking it (and using a bain marie), try this No-Bake Mini Cheesecake Blossomsrecipe! It takes less than half an hour and then you leave it in the fridge until you’re ready to eat!
Before you start, make sure that you’ve taken out the cream cheese. Let it soften in room temperature for an easier mix and smoother finish. If you have a stand mixer or a large bowl, beat the cream cheese, condensed milk, icing sugar, and vanilla until smooth.
In a small bowl, mix the gelatin with boiling water and stir to dissolve.
Add the gelatin and beat into the cream cheese mixture. Look how smooth it gets!
Using mini cupcake liners or tiny dessert jars, pipe a bit of the cream cheese mixture to cover the bottom. Add your favourite cookie and press down to create the cheesecake base.
Pipe in the rest of the cream cheese to cover the cookie. Refrigerate until firm, about 3 hours or leave overnight.
To make mango blossoms, remove the skin from the mango and carefully cut around the pit. Next, thinly slice the mangoes.
Start at the middle of the mango blossom. Take one of the smaller mango slices and curl it into a circle. Take another slice of mango, gently curve it (mango is surprisingly flexible and will hold it’s shape for a bit), and place it around the middle bud. Keep repeating by adding more layers around the center.
Fonte: http://www.canadianliving.com/food/no_bake_mini_cheesecake_blossoms.php
http://www.canadianliving.com/blogs/food/2014/06/26/make-it-share-it-no-bake-mini-cheesecake-blossoms-by-sylvia/
