Little strawberry cheesecakes
The recipe Little strawberry cheesecakes can be made in about 1 hour and 15 minutes. This recipe makes 6 servings with 342 calories, 7g of protein, and 24g of fat each. For 77 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of butter, strawberry jam, icing sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. Mother's Day will be even more special with this recipe. It is brought to you by BBC Good Food. 550 people found this recipe to be delicious and satisfying. Overall, this recipe earns a not so spectacular spoonacular score of 22%. Similar recipes include Mini Strawberry Cheesecakes, Mini Strawberry Cheesecakes, and Mini-Strawberry Cheesecakes.
Servings: 6
Preparation duration: 40 minutes
Cooking duration: 35 minutes
Ingredients:
50g butter
6 digestive biscuits, finely crushed
150ml double cream
1 egg and 1 yolk
50g icing sugar
zest 1 lemon, juice of ½
250g tub ricotta
3 strawberries, halved
2 tbsp strawberry jam, melted
½ tsp vanilla extract
Equipment:
muffin tray
whisk
bowl
oven
Cooking instruction summary:
Heat oven to 150C/130C fan/gas 2and line 6 muffin tin holes with muffinpaper cases. Melt the butter, stir in thebiscuit crumbs until well mixed, thenpress as firmly as you can into the basesof each paper case. Chill them whileyou make the filling.Beat the ricotta with the sugar, lemonzest and juice, whole egg, egg yolk andvanilla. In another bowl, whisk thecream until it just holds its shape, thenfold into the cheese mixture. Spoonevenly into the paper cases, right upto the tops, then tap the tin on the worksurface to flatten the filling. Bake for30 mins, then turn off the oven and allowto cool completely inside.To decorate, top each cheesecakewith 1 tsp jam and a strawberry half.
Step by step:
1. Heat oven to 150C/130C fan/gas 2and line 6 muffin tin holes with muffinpaper cases. Melt the butter, stir in thebiscuit crumbs until well mixed, thenpress as firmly as you can into the basesof each paper case. Chill them whileyou make the filling.Beat the ricotta with the sugar, lemonzest and juice, whole egg, egg yolk andvanilla. In another bowl, whisk thecream until it just holds its shape, thenfold into the cheese mixture. Spoonevenly into the paper cases, right upto the tops, then tap the tin on the worksurface to flatten the filling.
2. Bake for30 mins, then turn off the oven and allowto cool completely inside.To decorate, top each cheesecakewith 1 tsp jam and a strawberry half.
Nutrition Information:
covered percent of daily need
