Little Raspberry and Mascaponi Cheesecakes
Pressed for time??? How about a quickie?
It needs no baking nor refrigeration - my "fancy some cheese cake right now" recipe.
You will need:
1 tub of mascaponi cheese
2 packets of fresh raspberries
a few pieces of preserved ginger in syrup, chopped into peanut sized cubes.
a few tablespoons of icing sugar
1 packet (large) ginger biscuits, about 8cm diameter; or any large, round biscuits you can find. Keep whole.
a piece of 10cm x25cm glossy cardboard paper
Step 1. Mix:
Place the entire tub of mascaponi cheese in a large bowl, add glace ginger pieces into the cheese and mix well to loosen up.
Empty 1 packet of raspberries into the cheese and mash lightly with a fork.
You want some of the berries remain large chunks and some mashed up and bleeds their luscious pink juices into the mascaponi.
Step 2. Sweeten:
Sweeten the cheese mixture to your taste with a few table spoons of icing sugar.
Step 3. Mould:
Now take a biscuit to use it as the base of our little cheesecake, wrap the cardboard around the biscuit to form a ring, and spoon the cheese cake mixture (about 4 cm) on top of the biscuit.
Press gently and peel off the cardboard carefully.
Wipe the cardboard with a damp towel between each use.
Repeat until all the cheese mixture and biscuits are finished.
Step 4. Decorate:
Decorate the top of the cheese cakes with more raspberries and dust lightly with icing sugar.
Instant indulgence, isn't it?