- Mini Strawberry Cheesecakes.jpg (38.33 KiB) Viewed 355 times
Takes: 45 minutes (plus chilling time)
Serves: 6 (makes)
No nutritional information available.
Ingredients
- Vegetable oil, for greasing
- 250g pot mascarpone, at room temperature
- 25g caster sugar
- 1 tsp vanilla extract
- 200ml double cream, softly whipped
- 175g digestive or oat biscuits, crushed
- 80g unsalted butter, melted
For the strawberry topping:
- 200g strawberries, hulled
- 25g icing sugar
- 2 tsp lemon juice
Method
1. Lightly grease 6 mini loaf tins (or mini loaf cases) and line with cling film, allowing some excess to hang over the sides.
2. Using a wooden spoon, beat the mascarpone, caster sugar and vanilla extract together in a large bowl until smooth and creamy. Gently fold in the whipped cream. Spoon the mixture evenly between the tins and level the surfaces.
3. Mix the biscuits and melted butter together in a medium bowl. Sprinkle an even layer of the mixture on top of each of the filled tins. Press down gently with the back of a spoon. Fold over the excess cling film to cover the biscuit layers. Chill in the fridge for 3 - 4 hours or overnight until firm.
4. For the strawberry topping, put half of the strawberries, icing sugar and lemon juice in a food processor or blender and blitz until smooth. Stain through a fine sieve into a jug, scraping the bottom of the sieve as you go. Slice the remaining strawberries.
5. To serve, turn out the cheesecakes, top with the sliced strawberries and drizzle with the strawberry puree.
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