Mini Cheesecakes

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Mini Cheesecakes

Ingredients:

90g Digestive Biscuit

26g Unsalted Butter

230g Cream Cheese Room Temp

102g Granulated Sugar

1 Tsp Vanilla Extract

245ml Double Whipped Cream

Diced Strawberries for topping

 

Method:

Empty biscuits into a sealable bag and crush with a rolling pin, empty crumbs into the mixing bowl and melted unsalted butter. Now mix until combined, Divide evenly into glasses and press down to ensure the base is level.

In a mixing bowl, mix the cream cheese and sugar whisk well until smooth, add vanilla extract.

Whisk double cream in a separate mixing bowl until soft peaks form avoid overbeating at this stage, pour the whipped cream into the cream cheese mixture carefully and mix gently.

Evenly fill each serving glass with the filling and top with fresh fruit.

Cover and place in the fridge for 1-2 hours prior to serving.

Tip:

Drizzle chocolate sauce over the top to complement the fruity flavours.

Products Used:

KitchenCraft Beech Wood Revolving 44cm Rolling Pin

Colourworks Brights Red Silicone-Headed Whisk

KitchenCraft Deluxe Stainless Steel 21.5cm Bowl

KitchenCraft Deluxe Stainless Steel 26cm Bowl

Colourworks Brights Red Paring Knife with Edgekeeper Technology Sheath

KitchenCraft Beech Wood 25cm Spoon