Recipe: Mini Strawberry Cheesecakes
These pretty little desserts don’t need any baking.
Recipe: Jane Wrigglesworth
Time: 5 hours-overnight (includes chilling time)
For this recipe you need 12 x 10cm springform tins and 12 x rose-shaped silicone cupcake moulds.
2 cups biscuit crumbs (plain, malt, or digestive biscuits)
½ cup butter, melted
250g cream cheese
¾ cup sugar
2-3 tbsp lemon juice
⅔ cup milk
2½ cups cold cream
2 tbsp gelatine
⅓ cup hot water
1 cup puréed strawberries, or other berries
red food colouring, optional
To make the base:
Mix together the biscuit crumbs and melted butter. Tip into greased mini springform tins and press down firmly. Chill in fridge.
To make the filling:
Mix the cream cheese, sugar, lemon juice and milk together to form a cream-like consistency. Set aside. Whip the cream in a chilled metal bowl until it forms soft, smooth peaks that flop over (it should not be thick and grainy, or runny). Set aside.
Mix the gelatine and hot water together to a smooth consistency. Fold into the cream (not the cream cheese) mixture. Then add the cream cheese mixture, puréed strawberries and a couple of drops of red food colouring if desired. Pour filling into rose-shaped silicone cupcake moulds. Place moulds in the freezer for a few hours or overnight.
When frozen, the filling can be removed from the moulds much more cleanly; if only refrigerated, the filling will stick to the sides and the rose shape will be destroyed. An hour or so before serving, spread homemade strawberry jam onto the bases.
Remove from the springform tins and place each on a serving dish. Carefully remove the cheesecake filling from the moulds and place onto each base.
Allow to thaw before serving.