Petitchef

Mini strawberry cheesecake

Dessert
6 servings
15 min
30 min
Very Easy
As they say "good things come in small packages", I too tried out this mini version of the cheesecakes.

Ingredients

Number of serving: 6

For the Base:

150 gms digestive biscuits, crushed

50 gms melted butter

2 tsp ground cinnamon


For the Filling:

180 gms cream cheese (I used Brittania)

1/2 can condensed milk


1/4 cup lemom juice

1/2 tsp Vanilla essence

8-10 strawberries, sliced

For the sauce

6 Tbsp strawberry crush

1 Tbsp cornflour

Preparation

  • Preheat oven to 150C.
    Combine the strawberry crush and the cornflour in a saucepan. Boil and stir till the sauce is thick and shiny. Set aside to cool.
  • Combine the biscuit crumbs, cinnamon and melted butter in a bowl. Measure a rounded tablespoon of the mixture into the bottom of a cupcake liner, pressing firmly. Refrigerate for 30 minutes.
  • Alternately, if you are feeling a little adventurous and want that wow effect, press the crumbs into a ring mold and chill well. Put a layer of sliced strawberries around the edges.
    Beat together the cream cheese, lemon juice, egg yolks and vanilla essence in a mixing bowl with an electric mixer until light and fluffy. Gradually beat in the condensed milk.
  • Beat together the cream cheese, lemon juice, egg yolks and vanilla essence in a mixing bowl with an electric mixer until light and fluffy. Gradually beat in the condensed milk.
  • In a separate bowl, whisk the egg whites till stiff.
    Now gently fold in the egg whites into the cream cheese mixture.
    Spoon the mixture into the cupcake liners, filling each 3/4th full.
  • Bake in a preheated oven for 25 minutes.
    Cool completely before refrigerating.

Photos

Mini Strawberry Cheesecake, photo 1Mini Strawberry Cheesecake, photo 2Mini Strawberry Cheesecake, photo 3





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