Little strawberry cheesecakes

Little strawberry cheesecakes

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(7 ratings)

By

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Cooking time

Prep: 40 mins Cook: 35 mins

Skill level

Easy

Servings

Makes 6

Individual portions will save fights over the biggest slice of this creamy ricotta pud with fruity compote

Nutrition and extra info

Nutrition info

Nutrition per cheesecake

kcalories
378
protein
7g
carbs
21g
fat
29g
saturates
17g
fibre
0g
sugar
15g
salt
0.5g

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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Method

  1. Heat oven to 150C/130C fan/gas 2 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 30 mins, then turn off the oven and allow to cool completely inside.
  3. To decorate, top each cheesecake with 1 tsp jam and a strawberry half.

Recipe from Good Food magazine, August 2012

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Comments, questions and tips

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Comments

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valoury's picture

I have tried making these strawberry cheesecakes with mascarpone and it seems to work probably needs cooking for a 5-10 mins more but they are quite soft inside and are not granular. Would recommend using two muffin cupcake cases.

veggie_experimentor's picture

For my first attempt at baking, this was a really good start! I ended up with more batter than could fit in 6 muffin cups. I ended up making 12 of these. It did not taste the same as store bought cheesecake as it still had a granular texture in taste and not as creamy as traditional cheesecakes. How can I make it better?
Also, the base made was quite oily. Does it really need that much butter?

mrorke's picture

Delicious.......went down a storm!

Katie H's picture

Great recipe!, mine needed for like 40 minutes than 30 in the oven, make sure you do use muffin cases though, I used smaller ones was a disaster but with muffin cases they should work fine!...very tasty too :)

glenyst's picture

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?

zoebazuin's picture
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use the tulip muffin wraps rather than regular cup cake cases,

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

macinnes48's picture
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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.

zoebazuin's picture
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very good!

babaandrews's picture

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.

gfnatalie's picture

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

ruthwells83's picture
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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.

pennywilliams8's picture

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.

heatherkeen's picture

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!

traceyb01's picture

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?

starlucy100's picture
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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.

lolacherrycola's picture
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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.

kypnut's picture
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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

glynis139's picture

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

rileywoo's picture

Will these freeze?

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