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Little Strawberry Cheesecakes

posted in Food & Drink
12/26/2016
  • These mini cheesecakes will save fights over the biggest slice of creamy ricotta pud with fruity compote.
    These mini cheesecakes will save fights over the biggest slice of creamy ricotta pud with fruity compote.
  • Prep: 40mins
    Cook: 35mins
    Level: Easy
    Makes 6

    Nutritional Info: per cheesecake (6)
    Calories - 378
    Fat -29g
    Saturates - 17g
    Carbs - 21g
    Sugars - 15g
    Fibre - 0g
    Protein - 7g
    Salt - 0.5g

  • Ingredients:
    50g butter
    6 digestive biscuit, finely crushed
    For the filling -
    250g tub ricotta
    50g icing sugar
    Zest 1 lemon, juice of 1/2
    1 egg and 1 yolk
    1/2 tsp vanilla extract
    150ml double cream
    For the topping -
    2 tbsp strawberry jam, melted
    3 strawberry, halved

  • 1. Heat oven to 150C/302F and line 6 muffin tin holes with muffin paper cases. Melt the butter, stir in the biscuit crumbs until well mixed, then press as firmly as you can into the bases of each paper case. Chill them while you make the filling.

  • 2. Beat the ricotta with the sugar, lemon zest and juice, whole egg, egg yolk and vanilla. In another bowl, whisk the cream until it just holds its shape, then fold into the cheese mixture. Spoon evenly into the paper cases, right up to the tops, then tap the tin on the work surface to flatten the filling. Bake for 30mins, then turn off the oven and allow to cool completely inside.

  • 3. To decorate, top each cheesecake with 1 tsp of jam and a strawberry half.

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