Ingredients for 4 People

  • For the base:
  • 200 g digestive-style biscuits
  • 100 g butter
  • For the filling:
  • 3 whole eggs
  • 160 g sugar
  • 750 g cream cheese (Philadelphia or equivalent)
  • 200 g fresh strawberries
  • For the topping:
  • 300 g fresh strawberries
  • La Saba Vincotto – Cooked Grape Must
  • a few marjoram leaves

For the recipe

 

Blend the biscuits in a food processor until finely ground. Add the melted butter and mix with a fork until you obtain a sandy mixture. Divide the mixture among 4 previously buttered molds, pressing it down firmly with the back of a teaspoon. Place in the fridge.

Prepare the filling: in a bowl, mix the eggs with the sugar, then add the cream cheese and beat until smooth and lump-free. Finally, add the strawberries cut into small pieces and gently fold them into the mixture.

Remove the molds from the fridge and pour the filling over the biscuit base, dividing it evenly. Bake in a preheated oven at 180°C (350°F) for about 45 minutes. Let the cheesecakes cool first at room temperature, then in the fridge for a few hours.

Before serving, remove the mini cheesecakes from the molds and place them on serving plates. Garnish with sliced fresh strawberries and a small sprig of marjoram. Finish with a drizzle of La Saba Vincotto – Cooked Grape Must.