Line a tray with baking parchment a

Line a tray with baking parchment and place tart shells on top.
For the cheesecake mixture, squeeze the mozzarella well to remove any excess liquid, then add to a food processor and blend until creamy. Add 50gm of the icing sugar, along with the lemon juice and vanilla and mix to combine.
Remove the gelatin from the water and squeeze out any excess liquid. Warm it through with about 2 tablespoon of the cream, until the gelatin has melted into the cream, then combine with the mozzarella.
Whip the remaining cream to soft peaks, then mix gently into mozzarella with the remaining 50gm of icing sugar.
Spoon the cheesecake mixture into the tart shells and place in the fridge for at least 4 hours (or overnight) to set.
Place the extra 100gm of mozzarella in the freezer to chill and become firm.
Place fresh raspberry over the cheesecake tarts and dust icing sugar over.
Grate over a little of the frozen mozzarella onto each tart and serve.

結果 (中文) 1:

线与烘烤羊皮纸和地方的蛋挞壳顶上一个托盘。芝士蛋糕的混合料，挤压马苏里拉，除去任何多余的液体，然后将添加到一个食品处理器和混合直到奶油。添加的糖霜，以及柠檬汁和香草混合相结合，50 克。去除水中明胶和挤出任何多余的液体。温暖它通过与约 2 汤匙的奶油，直到明胶融化入奶油，然后结合马苏里拉。鞭剩余奶油制成柔软的山峰，然后轻轻地混入芝士，与其余 50 通用汽车的糖霜。把芝士蛋糕混合物舀进蛋挞壳然后放进冰箱至少 4 个小时 （或过夜） 来设置。将额外 100 通用的芝士放在冰箱里冷藏和变得坚强。将新鲜树莓在芝士蛋糕蛋挞和尘埃结冰糖。篦过去一点的冷冻芝士上每个蛋挞和服务。

結果 (中文) 3:

烘焙和地方的蛋挞壳顶上的盘线。为芝士混合物，挤拉好去除多余的液体，然后放入食物处理器搅拌至奶油。加入糖粉50克，随着青柠汁和香草混合均匀。从水中取出明胶，挤出任何多余的液体。温暖它通过与约2的冰淇淋勺，直到明胶融化成奶油，然后结合芝士。把剩下的奶油软峰，然后轻轻拌匀成芝士和糖粉其余50克。把蛋糕放入冰箱里的蛋挞壳放置至少4小时（或隔夜）设置。把芝士额外的100克在冰箱里冷变硬。将鲜树莓在芝士蛋糕馅饼和灰尘糖粉过。炉排在一点冻芝士放在每个挞和服务。