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STRAWBERRY CHEESECAKE Makes about 40 mini tartlets or an 8" tart Appliances Used Food Processor (FP940) Ingredients Base: 200g digestive biscuits 80g soft butter Filling 200g cream cheese 120ml plain yougurt 120ml sour cream 1 egg (separate yolk and white) 100g caster sugar 30ml water 1tbsp gelatine powder 100g strawberries (blended) 100g strawberries (diced) Method 1. Using a food processor, crush the biscuits until fine. Gradually add butter and mix well. 2. Line a 20cm or 8" cake tin with aluminium foil and press the crushed biscuit mix onto the base. Press tightly and leave aside. 3. Mix the gelatine and water in a cup and let it sit in a bowl of hot water until the gelatine dissolves. 4. Using the food processor again, blend the cheese, yougurt, sour cream, egg yolk and sugar until smooth and creamy. Add in gelatine and blended strawberries, and blend evenly. 5. Whisk the egg white until stiff and manually fold into the cheese mixture. 6. Finally, fold in the diced strawberries evenly. 7. Pour the mixture onto the biscuit base and chill until firm. Tip: You can choose to decorate with whipped cream and strawberry halves on top of the cheesecake before serving.
Croissant Star Bread
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