Mini Raspberry Cheesecakes

Sunday morning is my favorite time of the week. I can stay in my pajamas until late and hang around the house. And when I want to cook, I spend my free time reading cookbooks and throwing myself into new culinary experiments.
Today, to celebrate an important person in my life I have prepared something sweet. These days, in my region, the berries are ripening. Markets have stalls full of baskets: cherries, raspberries, blackberries, currants, strawberries, gooseberries, blueberries .... Raspberries are my favorite so why not serve them accompanied by a mini cheesecake?

For about 12 mini cheesecakes: 

(about 6 really big sweet tooths)

- 250 grams of slightly sweet biscuits

- 150 grams of butter

- 100 grams of sugar

- 500 g cream cheese (Philadelphia is perfect)

- 100 ml of whipping cream

- A vanilla pod

- 10 grams of gelatin in sheets

- 2 baskets of raspberries

- 1 tablespoon of gelatin powder

- 1 tablespoon powdered sugar

- Half glass of water

Preparation time: 30 minutes

- Pour the cream into a saucepan and add the vanilla pod. Slowly bring to a boil and let the vanilla immersion.

- Soak the gelatin in cold water.

- Chop the biscuits in a mixer and add the melted butter. Mix everything until mixture is smooth.

- Fill some pastry rings with 1 cm of dough. The pastry rings could be about 6 cm in diameter. Store in freezer for several minutes.

- Remove the pod from the cream and heat it again. Add the drained and squeezed gelatine and stir until it is dissolved.

- In a bowl place the cream cheese, whipping cream and sugar and beat until all the mixture is soft and creamy.

- Fill the pastry rings with the cream and place in refrigerator for a couple of hours.

- Turn out the mini cheesecakes pushing them gently from the base.

- In a saucepan, pour half glass of water, a dozen raspberries, icing sugar and gelatin powder. Mix and bring to light boil.

- Pour the raspberry jelly on each cheesecake and decorated with the remaining fruit.

Bon Appetit!