Special Mini Cheesecake

Ingredients

• First layer:
• 1 packet or box of digestive biscuits, ground, or regular biscuits or Lotus biscuits, depending on what is available
• Half a stick of butter or 2 tablespoons
• Half a container of qashta cream
• Second layer:
• 2 packets of whipped cream powder
• 1 cup very cold liquid milk
• 2 tablespoons sugar
• 1 small teaspoon vanilla
• 6 Kiri cheese portions
• 2 tablespoons lemon jelly powder (optional)
• A very small amount of hot water to dissolve the jelly
• Juice of half a lemon or orange
• Jam as desired
• Third layer:
• Blueberry jam or strawberry jam, as desired

Method

1. Prepare the first layer: mix the ground biscuits, melted butter, and qashta, then press them into small molds and place them in the freezer for just 15 minutes
   Timers: 15 min
2. Prepare the second layer: whisk the cream with the cold milk, vanilla, and sugar until the cream thickens
3. In a separate bowl, mix the cheese and qashta well in a blender, then add this mixture to the cream mixture and add any available jam. Stir gently with a spoon from bottom to top so the cream does not deflate
4. Dissolve the jelly in a little hot water, add 2 tablespoons of the cream mixture and stir, then add it to the full amount of cream and add the lemon juice. Beat lightly until completely combined
5. Divide the cream layer over the biscuit layer in the molds
6. Cover the second layer evenly with some of the biscuit mixture used for the first layer. This step is optional, but the result will look more beautiful if you do it
7. Leave the mini cheesecake molds in the refrigerator for 3 to 5 hours, or overnight
   Timers: 300 min
8. Garnish with any kind of jam when serving
9. Ice Cream Sandwich by Fatma too