Mini Cheesecake Recipe
If you’re looking for a delightful dessert that is both easy to prepare and irresistibly delicious, these Mini Cheesecakes are perfect for you! With a buttery biscuit base, a creamy cheesecake filling, and a sweet strawberry coulis topping, these bite-sized treats are the epitome of indulgence. The recipe includes step-by-step instructions to guide you from start to finish, ensuring each bite is as smooth and flavorful as possible.
Ingredients
| Ingredient | Amount |
|---|---|
| Digestive Biscuits | 150g |
| Butter | 60g |
| Cream Cheese (softened) | 125g |
| Ricotta Cheese | 125g |
| Powdered Sugar | 35g |
| Fresh Liquid Cream | 100g |
| Gelatin Sheets (for base) | 8g |
| Vanilla Bean | 1 pod |
| Strawberries | 180g |
| Brown Sugar | 30g |
| Gelatin Sheets (for coulis) | 4g |
| Additional Strawberries (for garnish) | 2 |
| Fresh Mint Leaves | As needed |
Instructions
Step 1: Prepare the Biscuit Base
- Crush the Digestive Biscuits: Begin by placing the Digestive biscuits into a food processor and pulse until they become fine crumbs. If you don’t have a food processor, you can place them in a sealed bag and crush them with a rolling pin.
- Melt the Butter: Melt the butter in a small saucepan over low heat or in the microwave until completely liquid.
- Combine the Biscuit Crumbs and Butter: Pour the melted butter into the crushed biscuit crumbs and mix well until the crumbs are fully coated and slightly damp.
- Form the Base: Place 7.5 cm round pastry rings on a tray lined with parchment paper. Divide the biscuit mixture evenly between the rings, pressing down firmly with the back of a spoon to create a compact, even layer.
- Chill the Bases: Put the tray in the refrigerator to chill for at least 30 minutes, allowing the base to set firmly.
Step 2: Prepare the Cheesecake Filling
- Soften the Gelatin: Soak the 8g of gelatin sheets in a bowl of cold water for about 10 minutes, ensuring they are fully submerged.
- Heat the Cream: While the gelatin is softening, take 50g of the total amount of liquid cream and heat it in a saucepan over low heat, just until it’s warm.
- Dissolve the Gelatin: Once the gelatin has softened, squeeze out any excess water and add it to the warm cream. Stir until the gelatin dissolves completely. Set aside to cool.
- Whisk the Cream Cheese Mixture: In a mixing bowl, combine the cream cheese, ricotta, and powdered sugar. Whisk until smooth and fully combined.
- Whip the Remaining Cream: In another bowl, whisk the remaining cream (50g) until it forms soft peaks. Be careful not to overwhip.
- Combine the Mixtures: Gently fold the whipped cream into the cream cheese mixture, using a spatula to maintain the fluffiness of the cream. Once fully incorporated, add the cooled gelatin mixture and stir until well combined.
Step 3: Assemble the Mini Cheesecakes
- Fill the Rings: Retrieve the prepared biscuit bases from the refrigerator. Using a spoon, fill each ring with the cheesecake mixture, smoothing the top with the back of the spoon for an even layer.
- Chill to Set: Place the filled cheesecake rings back into the refrigerator and allow them to set for at least 2 hours, or until firm to the touch.
Step 4: Prepare the Strawberry Coulis
- Prepare the Strawberries: Wash and dry the 180g of strawberries. Cut them into smaller pieces and set aside.
- Soak the Gelatin for Coulis: Soak the 4g of gelatin sheets in cold water to soften while you work on the strawberries.
- Make the Coulis: Transfer the strawberries into a saucepan with the brown sugar. Heat the mixture gently over medium heat until the strawberries break down and release their juices.
- Strain the Mixture: Once the strawberries are softened, pass the mixture through a fine mesh sieve, pressing down with a spoon to extract as much liquid as possible. This will give you a smooth strawberry puree.
- Add Gelatin: Squeeze any excess water from the gelatin sheets and stir them into the warm strawberry puree until fully dissolved.
- Cool the Coulis: Allow the coulis to cool to room temperature before using.
Step 5: Top and Serve
- Add the Coulis: Once the mini cheesecakes have set, carefully remove the pastry rings from around each cheesecake. Spoon a generous amount of the strawberry coulis over the top of each cheesecake, spreading it evenly to cover the surface.
- Garnish: Garnish with fresh mint leaves and sliced strawberries for a touch of color and freshness.
- Chill Before Serving: For the best results, let the mini cheesecakes chill in the fridge for an additional 1 hour to allow the coulis to set and the flavors to meld.
- Serve and Enjoy: Once fully chilled and set, serve your mini cheesecakes with a cup of tea or as a delightful end to a meal.
Nutritional Information (per serving)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 400 kcal |
| Carbohydrates | 40g |
| Protein | 6g |
| Fat | 25g |
| Saturated Fat | 14g |
| Sugars | 25g |
| Fiber | 2g |
| Sodium | 80mg |
This delightful mini cheesecake recipe makes four individual servings, perfect for a small gathering or a sweet treat to share with loved ones. The light, fluffy texture of the cheesecake is complemented by the tart sweetness of the strawberry coulis, while the crunchy digestive biscuit base adds the perfect finishing touch. Whether you are hosting a dinner party or simply want to enjoy a simple dessert at home, these mini cheesecakes will not disappoint. Enjoy!
