These creamy and tasty mini cheesecakes are ideal for aperitifs, appetizers, and buffet dinners
Step 1 of 4: Crumble the tarallini and crackers, add the melted butter and mix well. Then press the mixture into the mold and let it rest in the fridge.
Step 2 of 4: For the cream, mix ricotta and spreadable cheese, melt the gelatin and add it to the mixture.
Step 3 of 4: Divide the cream into two parts, add pieces of bresaola to one half and mortadella to the other half.
Step 4 of 4: Leave in the fridge for about 2 hours and then finish with bresaola and mortadella on top.
Recipe by lottoconladieta
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, Milk, and Tree nuts
| Average values | Per serving276 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 4,635 kJ1,108 kcal | 1,681 kJ402 kcal |
| Fat | 83.88 g | 30.42 g |
| of which saturated fatty acids | 44.73 g | 16.22 g |
| Carbohydrates | 67.61 g | 24.52 g |
| of which sugars | 5.1 g | 1.85 g |
| Fibre | 3.01 g | 1.09 g |
| Protein | 21.95 g | 7.96 g |
| Salt | 2.07 g | 0.75 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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