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Little Strawberry Cheesecakes
Food & Drink
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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