Mini cheesecake with white chocolate/ coconut and peach

It was late at night,I was alone with Anna and thankfully she  was sleeping ,after 20 minutes of constant crying,when I’ve decided to make something with the broken biscotti that  I’ made couple days ago.As I said before,leftovers are the best when you modify them and transform them into something delightful!

After 10 days of chocolate withdraw,the time for something chocolaty,but not to fatty,finally has come! So, I made mini cheesecakes,with the biscotti as base,cream with white chocolate with mascarpone cheese and coconut and cocoa powder on top.Of course you can put any kind of fruit sauce on the top,I just wanted to make it fast!

For 6 mini cheesecakes we’ll need:

Base:

  • a muffin tin
  • 5-6 biscotti or cookies
  • 1 1/2 tbsp melted butter
  • 1 tsp Amaretto

I put the biscotti in a zip lock and smash them with the rolling pin.It’s less messy!Mix the butter with the biscotti and  the Amaretto and put them in the muffin tins. When you finish with the base,put them in the freezer for 10-15 minutes.

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Cream:

  • 200 grams mascarpone cheese
  • 1/4 cup melted white chocolate
  • 1 tbsp shredded coconut

While the base is on the freezer make the cream. Mix all the ingredients together. Take the muffin tin from the freezer and add the cream.It’s one tbsp per cheesecake. Spread them nicely,wrap them with wrapping film  and put them back in the freezer either all night,as I did because I went to sleep 🙂 or for 30 minutes,if you’re awake! When it’s totally freeze,take a knife and try to take the cheesecake out  of the tin. Sprinkle with the cocoa powder and voila! In one cheesecake I made a cream with mascarpone and Anna’s banana cream.It was so good!!

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For the topping:

  • 1 sliced peach
  • 1 tbsp sugar
  • a pinch of cayenne pepper
  • 1 tbsp rum

In a pot mix together the peach and sugar,let it caramelize and add the rum.Stir, and on the end add the cayenne. The contrast of Cayenne pepper balances the sweetness of the white chocolate!

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I really enjoyed cooking at night…So peaceful and quiet!Next morning,I enjoyed the cheesecake!It’s not overly sweet,the mascarpone with white cheesecake worked really good together and the cream was fluffy.

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