Mini Strawberry Cheesecakes

Mini Strawberry Cheesecakes

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • 0 of 5
  • Preparation time: 
  • Serves: Up to 8 people
  • Course: Desserts

Can be made with these products:

Ingredients

For the base:

  • 150g digestive biscuits
  • 90g butter, melted

For the cheesecake filling:

  • 150ml whipping cream
  • 50g sugar
  • juice and grated peel of 1 lemon
  • 200g full-fat soft cheese
  • 2 gelatine leaves (4g)

For the topping:

  • 500g strawberries
  • 25g icing sugar

 

  • Line a cupcake tray with cupcake cases, or line ring moulds with greaseproof paper. To make one large cheesecake, line a 16 x 5 cm ring mould onto a baking tray and line with greaseproof paper.
  • Set up your food processor with the knife blade. Place the digestive biscuits in the bowl and pulse until they resemble breadcrumbs.
  • Add the melted butter and process on a medium speed to fully combine.
  • Empty the biscuit base into the mould and press down firmly. Refrigerate for
  • 15 minutes.
  • To make the filling, fit the dual whisk to your food processor bowl. Pour in the cream and whisk until slightly stiff. Add the sugar, lemon juice and peel and soft cheese, and whisk to combine.
  • Soften the gelatine leaves in ice cold water, then drain and melt in a bain-marie. Alternatively, place the drained gelatine into a small microwave safe bowl with 50ml water. Microwave on medium power at 20 second intervals, until the gelatine is completely dissolved.
  • Add the gelatine to the lemon cream cheese filling, then pour into the ring mould, leaving enough space at the top for the strawberries. Refrigerate overnight to set.
  • Make the strawberry topping. Add half of the strawberries, icing sugar and 1-2 tsp of water into the main processor bowl and purée until smooth. Sieve and collect the strawberry liquid.
  • Pile the remaining strawberries onto the set cheesecake as desired and pour the purée over the top.

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