Un desert delicat, cremos si plin de vara! Sunt unele zile in care iti doresti un desert fin si usor, dar care sa aiba acel ceva special – textura catifelata, arome proaspete si o prezentare care sa te cucereasca din prima. Acest cheesecake la pahar cu capsuni e exact asa: simplu de pregatit, dar cu un aer elegant, perfect pentru o masa in doi sau un rasfat de weekend. L-am pregatit intr-o dupa-amiaza linistita, cu soarele filtrat prin perdea si miros de vara in aer. Crema fina din mascarpone si ricotta, gatita incet la cuptor, se combina minunat cu stratul crocant de muesli si cu sosul parfumat de capsuni. Servit la pahar, devine un mic deliciu care aduce bucurie de la prima lingurita.

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INGREDIENTE (pentru 2 portii)

• 75 grame ricotta
• 75 grame mascarpone
• 30 grame indulcitor sau zahar
• 1 ou
• Vanilie
• 1 praf de sare
• 50 grame muesli
• 200 grame capsune
• 20 grame indulcitor

Intr-un bol curat, am pus ricotta, mascarpone, indulcitorul, oul, vanilia si un praf de sare. Le-am mixat bine pana s-a format o crema catifelata si omogena. E important sa nu batem prea mult, doar cat sa se imprieteneasca toate ingredientele intre ele.

Am pregatit doua pahare de sticla si am pus pe fundul fiecaruia cate un strat generos de muesli – crocant, pentru contrast. Apoi am turnat crema deasupra, impartind-o cat mai egal.

Pentru gatire, am acoperit paharele cu folie de aluminiu si le-am asezat intr-o tava cu apa fierbinte (pentru bain-marie sau la abur). Le-am lasat la cuptor, la 170°C, pentru aproximativ 25 de minute. Chiar daca mijlocul pare inca moale, nu-i nimic – se va intari frumos dupa ce se raceste. Am scos paharele, am dat jos folia si le-am lasat la racit, apoi le-am pus la frigider pentru cateva ore. Asta e partea grea: asteptarea.

Intre timp, am pregatit toppingul. Am curatat capsunile si le-am taiat in sferturi, apoi le-am pus pe foc mic cu putin zahar. Le-am lasat sa fiarba usor timp de 10 minute, cat sa capete un sos rosu intens, parfumat, dulce-acrisor – exact ce trebuie.

Am servit cheesecake-ul rece, cu toppingul de capsuni deasupra. Fiecare lingurita a fost o bucurie: crema fina, baza crocanta, fructele calde de vara.

Detaliile video ale retetei:

Daca v-a placut reteta de Cheesecake la pahar cu capsuni, va invit sa incercati si:

English version

Strawberry Cheesecake in a Glass

A delicate, creamy dessert full of summer! There are days when you crave a light, silky dessert—something simple yet special. A smooth texture, fresh flavors, and a presentation that charms you at first glance. This strawberry cheesecake in a glass is just that: easy to prepare, yet elegant enough for a dinner date or a quiet weekend treat. I made it on a calm afternoon, with sunlight softly filtering through the curtains and the scent of summer in the air. The creamy blend of mascarpone and ricotta, gently baked in the oven, pairs perfectly with the crunchy muesli base and the fragrant strawberry topping. Served in a glass, it becomes a lovely little indulgence that brings joy from the very first spoonful.

INGREDIENTS (for 2 servings)

• 75 g ricotta
• 75 g mascarpone
• 30 g sweetener
• 1 egg
• 30 g sugar
• Vanilla (extract or paste)
• A pinch of salt
• 50 g muesli
• 200 g strawberries
• 20 g sweetener (for the topping)

In a clean bowl, I combined the ricotta, mascarpone, sweetener, egg, vanilla, and a pinch of salt. I mixed everything together until it became a smooth, creamy mixture. It’s important not to overmix—just enough for the ingredients to come together harmoniously.

Next, I prepared two glass cups, adding a generous layer of muesli at the bottom of each—crunchy and perfect for contrast. Then, I spooned the cream mixture on top, dividing it evenly.

For baking, I covered the glasses with aluminum foil and placed them in a tray with hot water (a bain-marie or steam bath). I baked them at 170°C (340°F) for about 25 minutes. Even if the center looks a bit soft, don’t worry—it will set beautifully as it cools. After baking, I removed the foil and let the glasses cool down, then transferred them to the fridge for a few hours. That’s the hardest part: waiting.

Meanwhile, I prepared the topping. I cleaned and quartered the strawberries, then simmered them gently with some sugar over low heat for about 10 minutes, until they turned into a deep red, fragrant sauce—sweet with just a hint of tartness. Perfect.

I served the cheesecake cold, topped with the warm strawberry sauce. Every spoonful was a joy: smooth cream, crunchy base, and juicy summer fruit.

If you enjoyed this Strawberry Cheesecake in a Glass, you might also like Pistachio and Mint Cheesecake, Mango Panna Cotta Cheesecake or Ricotta and Chia Cheesecake

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