Mini Strawberry Cheesecake
Ingredients:
Preparation time: 30 minCooking time: 15 minCooling time: 2-4 hours
Persons: 12Difficulty: AverageCost: Average
Introduction:
These Mini Strawberry Cheesecakes are the perfect cakes to bring to birthday or dinner party since everybody loves cheesecake, strawberries and wants their own monoportion! The topping of these creamy cupcakes gives them an extra pop of color but instead of using strawberries for a red glaze you can choose other fruits for varieties in color such as apricots, mango, passion fruit and peaches for a yellow topping and berries to experiment with different shades of red and purple. To decorate the topping just dice up some pieces of fruit and the party is complete with these culinary eye cathers!
These Mini Strawberry Cheesecakes are the perfect cakes to bring to birthday or dinner party since everybody loves cheesecake, strawberries and wants their own monoportion! The topping of these creamy cupcakes gives them an extra pop of color but instead of using strawberries for a red glaze you can choose other fruits for varieties in color such as apricots, mango, passion fruit and peaches for a yellow topping and berries to experiment with different shades of red and purple. To decorate the topping just dice up some pieces of fruit and the party is complete with these culinary eye cathers!
- Biscuits Digestive
150 gr - Butter
60 gr - Cane sugar
1 tablespoon
For the Cheesecake Base:
- Isinglass
9 gr - Icing sugar
2 tablespoons - Philadelphia cheese
300 gr - Ricotta cheese
250 gr - Vanilla sugar
1 sachet - Whipping cream
150 ml
For the Cream Cheese:
- Isinglass
6 gr - Strawberries
250 gr - Sugar
50 gr
For the Strawberry Topping:
Recipe:
Preparation:
Start preparing the biscuit base of the cakes and crumble the Digestive cookies using a mortar and pestle or a food processor. Add the tablespoon of cane sugar and stir with a spoon until the mixture has a powdery consistency. You can also put both ingredients at the same time in a food processor. Heat the butter in the microwave or in a small pan to melt.
Pour the melted butter in the sugar and biscuit mixture and blend it in by stirring with a spoon. Fill a muffin tray with 12 paper or silicone muffin cups and divide the biscuit mixture evenly between them. A tablespoon in each cup is a good indication to get even cheesecake bases. Use the back of that same tablespoon to flatten the biscuit bases of your cakes and let them rest for at least half an hour in the fridge. You can cover the tray up with tin foil.
Start preparing the cheesecake cream while the biscuit bases are in the fridge to solidify. Let the sheets of isinglass soak in a bowl of cold water for about 10 minutes. Make sure to use just the amount, 9 gr, indicated for the cream cheese and keep the other sheets aside for the strawberry topping. Next, get a larger mixing bowl and add the ricotta.
Add the Philadelphia and give the cheeses a good whisk with a spoon to soften and blend them together. Add the 2 tablespoons of icing sugar and the sachet of vanilla sugar. Whisk the mixture until creamy.
Now, heat 50 ml of whipping cream in a small pan and keep the remaining 100 ml of cream aside. Drain and squeeze the isinglass.
Add the drained sheets of isinglass to the cream and stir quickly with a wooden spoon to dissolve them completely. Then, take the pan off the heat and pour the cream into the bowl with the ricotta cheese and Philadelphia mixture. Use a spoon to blend in all the ingredients. Pour the remaining 100 ml of cream in a different bowl, add 2 teaspoons of sugar to whisk with a mixer.
Mix to get a fluffy whipped cream. Incorporate the whipped cream in the mixture prepared with the ricotta, Philadelphia and heated cream. Make sure to fold the whipped cream very carefully into the mixture by using a spatula, moving the spatula from the bottom of the mixture up while making a rotating movement around the bowl's edge. This movement will help to blend in the whipped cream without loosing its volume and fluffiness. You have no created the cheesecake cream. Pour the cream into a piping bag or sac à poche.
Once you have filled the piping bag and the time indicated for the cupcake bases to set has passed you can take them out of the fridge. Use the piping bag to divide the cream between the 12 cups.
Use a spoon to even the layer of cream in the cups. Then, cover the tray with plastic wrap and put it back in the fridge for another 2 hours to solidify. Pull the plastic wrap tight so it does not stick to the cream of the cakes. In the meantime we will prepare our strawberry topping. Get a bowl of cold water and the remaining sheats of isinglass, 6 gr, intended for the strawberry topping.
Soak the sheets for about 10 minutes. Wash the strawberries, remove the stems and put them in a small pan with the 50 gr of sugar. Keep a few strawberries aside to decorate the cheesecakes later on!
Heat the strawberries, over a low heat, and let them partly melt. Use a wooden pestle to carefully mash the strawberries. Take the strawberry and sugar mixture off the heat and pour it into a blender to get a thick but fluid strawberry juice. Pour the juice back in the pan but don't put it back on the heat.
Drain and squeeze the isinglass sheets and add them to the strawberry juice. Stir the still warm strawberry mixture to let the isinglass dissolve completely and let it cool. Once the strawberry topping is cooled and the cheesecakes have rested for at least 2 hours in the fridge we can start applying the strawberry topping. Use a spoon to pour some strawberry gelatine topping on each cake and make sure to cover the cheesecake layer competely so you will not have any white shining through the red glaze of the strawberry.
Apply the strawberry topping to all the mini cheesecakes. Cut the strawberries kept to the side in small dices and put these on top of the cakes as a decoration.
Now, put the tray of mini strawberry cheesecakes back in the fridge for at least another hour to let the gelatine set. When the strawberry topping has set you can take the tray out of the fridge and gently pop the mini cheesecakes out of their cups onto a plate ready to be served at a dinner party or just on a lazy afternoon to indulge!
Start preparing the biscuit base of the cakes and crumble the Digestive cookies using a mortar and pestle or a food processor. Add the tablespoon of cane sugar and stir with a spoon until the mixture has a powdery consistency. You can also put both ingredients at the same time in a food processor. Heat the butter in the microwave or in a small pan to melt.
Pour the melted butter in the sugar and biscuit mixture and blend it in by stirring with a spoon. Fill a muffin tray with 12 paper or silicone muffin cups and divide the biscuit mixture evenly between them. A tablespoon in each cup is a good indication to get even cheesecake bases. Use the back of that same tablespoon to flatten the biscuit bases of your cakes and let them rest for at least half an hour in the fridge. You can cover the tray up with tin foil.
Start preparing the cheesecake cream while the biscuit bases are in the fridge to solidify. Let the sheets of isinglass soak in a bowl of cold water for about 10 minutes. Make sure to use just the amount, 9 gr, indicated for the cream cheese and keep the other sheets aside for the strawberry topping. Next, get a larger mixing bowl and add the ricotta.
Add the Philadelphia and give the cheeses a good whisk with a spoon to soften and blend them together. Add the 2 tablespoons of icing sugar and the sachet of vanilla sugar. Whisk the mixture until creamy.
Now, heat 50 ml of whipping cream in a small pan and keep the remaining 100 ml of cream aside. Drain and squeeze the isinglass.
Add the drained sheets of isinglass to the cream and stir quickly with a wooden spoon to dissolve them completely. Then, take the pan off the heat and pour the cream into the bowl with the ricotta cheese and Philadelphia mixture. Use a spoon to blend in all the ingredients. Pour the remaining 100 ml of cream in a different bowl, add 2 teaspoons of sugar to whisk with a mixer.
Mix to get a fluffy whipped cream. Incorporate the whipped cream in the mixture prepared with the ricotta, Philadelphia and heated cream. Make sure to fold the whipped cream very carefully into the mixture by using a spatula, moving the spatula from the bottom of the mixture up while making a rotating movement around the bowl's edge. This movement will help to blend in the whipped cream without loosing its volume and fluffiness. You have no created the cheesecake cream. Pour the cream into a piping bag or sac à poche.
Once you have filled the piping bag and the time indicated for the cupcake bases to set has passed you can take them out of the fridge. Use the piping bag to divide the cream between the 12 cups.
Use a spoon to even the layer of cream in the cups. Then, cover the tray with plastic wrap and put it back in the fridge for another 2 hours to solidify. Pull the plastic wrap tight so it does not stick to the cream of the cakes. In the meantime we will prepare our strawberry topping. Get a bowl of cold water and the remaining sheats of isinglass, 6 gr, intended for the strawberry topping.
Soak the sheets for about 10 minutes. Wash the strawberries, remove the stems and put them in a small pan with the 50 gr of sugar. Keep a few strawberries aside to decorate the cheesecakes later on!
Heat the strawberries, over a low heat, and let them partly melt. Use a wooden pestle to carefully mash the strawberries. Take the strawberry and sugar mixture off the heat and pour it into a blender to get a thick but fluid strawberry juice. Pour the juice back in the pan but don't put it back on the heat.
Drain and squeeze the isinglass sheets and add them to the strawberry juice. Stir the still warm strawberry mixture to let the isinglass dissolve completely and let it cool. Once the strawberry topping is cooled and the cheesecakes have rested for at least 2 hours in the fridge we can start applying the strawberry topping. Use a spoon to pour some strawberry gelatine topping on each cake and make sure to cover the cheesecake layer competely so you will not have any white shining through the red glaze of the strawberry.
Apply the strawberry topping to all the mini cheesecakes. Cut the strawberries kept to the side in small dices and put these on top of the cakes as a decoration.
Now, put the tray of mini strawberry cheesecakes back in the fridge for at least another hour to let the gelatine set. When the strawberry topping has set you can take the tray out of the fridge and gently pop the mini cheesecakes out of their cups onto a plate ready to be served at a dinner party or just on a lazy afternoon to indulge!
Cooking Tips:
Keep the mini strawberry cheesecakes in the fridge for 2/3 days with a plastic wrap cover or placed in a seperate box to preserve the taste of the cream cheese.
Keep a few strawberries aside to decorate the mini straberry cheesecakes.
Instead of using a strawberry topping you can choose other fruits such as berries, mango or passion.
Keep the mini strawberry cheesecakes in the fridge for 2/3 days with a plastic wrap cover or placed in a seperate box to preserve the taste of the cream cheese. Keep a few strawberries aside to decorate the mini straberry cheesecakes. Instead of using a strawberry topping you can choose other fruits such as berries, mango or passion.