Break up the biscuits and put them in the food processor. Use the blender to crush the biscuits into fine crumbs. Melt the butter in a saucepan and add it to the crushed biscuits. Stir well. Put some muffin cases in a muffin tin, put the crushed biscuits into each case and press the mixture into the base with a spoon.Mix the sugar, ricotta and fresh cream cheese in a bowl.Stir well to form a uniform mixture. When you have done so, soak the isinglass in cold water for about 10 minutes.When the isinglass is ready, melt it in a saucepan together with the cream, but do not let the mixture come to the boil.As soon as it is ready, add the mixture to the ricotta and fresh cream cheese.Whip the cream and add it to the mixture.Stir the mixture gently from bottom to top. Put the mixture in a piping bag, and squeeze it into the muffin cases.Make sure you fill all the gaps, but leave enough room for the glaze. Prepare the glaze: put the sugar and potato starch in a non-stick saucepan.Stir well and add the water and the Fabbri amarena juice.Stir continuously until the mixture thickens.Use a spoon to put the mixture on top of the cheesecakes, so that it is not too even. Then put the Fabbri amarenas on top of each cheesecake immediately, so that they are held in place when the glaze sets. Leave in the refrigerator for 4 – 5 hours, remove the paper muffin cases and serve with a drizzle of amarena syrup.
Annarè suggests: the glaze on top is meant to be uneven, but if you prefer it to be smooth, just add a bit of water to make the glaze more liquid, and then pour it on top of the mini cheesecakes to form an even layer.
Recipe by annarè