Little strawberry cheesecakes

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• Rileywoo

  16 August 2012

  Rileywoo commented on this recipe

  Will these freeze?

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• Glynis

  16 August 2012

  Glynis commented on this recipe

  i do this with standard mint aero cheesecakes they are great in a picnic and dont need cooking

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• the boys mum

  16 August 2012

  the boys mum rated and commented on this recipe

  

  Iv'e made these several times and they look very impressive they also taste good, last time I made them for a cake sale i made the mistake of leaving them overnight in the tin.... big mistake the cases stuck and as i tried to take them out they broke apart, so no cakes for the sale!! next time i will use 2 cases

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• Lolacherrycola

  17 August 2012

  Lolacherrycola rated and commented on this recipe

  

  I doubled the recipe and used cupcake trays and liners and managed to make 24 out of the mix. They went down very well with my colleagues. I saw someone else on another website had the genius idea of using the bottom of a glass to squash down the digestive crumb mix, that saved loads of time.

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• starlucy100

  17 August 2012

  starlucy100 rated and commented on this recipe

  

  I've made these several times now and they're delicious. They're also in demand with people asking me to make them for them. I've also experimented with different flavours now too: lemon & blueberry, and macademia nut & white chocolate.

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• Traceyb

  17 August 2012

  Traceyb commented on this recipe

  Once cooked and cooling in the oven, are the cheesecakes supposed to sink in the middle?? This is the first time I have made them. If they are not supposed to sink how do I stop the sinking for next time please?

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• Heather Keen

  19 August 2012

  Heather Keen commented on this recipe

  I think they rise to start then sink a little, I think that's what they do! I had the "sticking in the tin a little" problem and also the cases becoming to wet, perhaps double lining is the way forward!

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• Penny

  22 August 2012

  Penny commented on this recipe

  Yes they do freeze before decorating. Don't mind if they sink a little, makes room for the strawberry. They are delicious and look quite impressive too. Did double up on the muffin papers as suggested and worked well. Well worth a go.

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• NotJustAFarmersDaughter

  22 August 2012

  NotJustAFarmersDaughter rated and commented on this recipe

  

  Best and easiest cheesecake recipe I've made in ages. I used lemon curd on the top. I would also suggest double cases as they were just very soft and hard to handle.

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• GFNatalie

  28 August 2012

  GFNatalie commented on this recipe

  Hi Riley woo. I spoke to the cookery team regarding your query who said unfortunately the cheesecakes aren't freezable. All the best, Good Food web team

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• Ba Ba

  02 September 2012

  Ba Ba commented on this recipe

  Not sure what went wrong with mine but they seem to have curdled! Shame because they do look good but as previous comments they are very difficult to remove from the muffin tin.

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• Zoe

  04 September 2012

  Zoe rated and commented on this recipe

  

  very good!

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• Marie

  07 September 2012

  Marie rated and commented on this recipe

  

  Oh how I wish I'd logged on and read the comments beforehand instead of just making them from the recipe in my magazine. I also had great difficulty removing them from the muffin tin as the paper cases started to tear. I did manage to ease them out and encase them in a new paper case each. Despite this, they were lovely.

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• Zoe

  25 September 2012

  Zoe commented on this recipe

  great recipe! I used hob nobs for the base, and will be making again for sure!

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• Zoe

  01 November 2012

  Zoe commented on this recipe

  use the tulip muffin wraps rather than regular cup cake cases,

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• evelyn-r

  13 March 2013

  evelyn-r commented on this recipe

  This sounds like a useful recipe, and they look great. Unfortunately, my family don't like the tang in ricotta. Has anyone tried it with mascarpone, or just good old philly?

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http://www.bbcgoodfood.com/recipes/2360658/

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Ingredients

• 50g butter
• 6 digestive biscuits , finely crushed

FOR THE FILLING

• 250g tub ricotta
• 50g icing sugar
• zest 1 lemon , juice of ½
• 1 egg and 1 yolk
• ½ tsp vanilla extract
• 150ml double cream

FOR THE TOPPING

• 2 tbsp strawberry jam , melted
• 3 strawberries , halved

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Difficulty and servings

MAKES 6

Preparation and cooking times

Prep 40 mins

Cook 35 mins

Ingredients

• 50g butter
• 6 digestive biscuits , finely crushed

FOR THE FILLING

• 250g tub ricotta
• 50g icing sugar
• zest 1 lemon , juice of ½
• 1 egg and 1 yolk
• ½ tsp vanilla extract
• 150ml double cream

FOR THE TOPPING

• 2 tbsp strawberry jam , melted
• 3 strawberries , halved

PER CHEESECAKE

378 kcalories, protein 7.0g, carbohydrate 21.0g, fat 29.0 g, saturated fat 17.0g, fibre 0.0g, sugar 15.0g, salt 0.5 g

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