Little strawberry cheesecakes

5 stars! I used blueberries and strawberries, both taste very well.

These are cute. Used coloured cake cases and the colour bled onto the cheesecake. Use plain white cases!

I made these with mascarpone as ricotta wasn't available and they worked well and went down a treat. They are delicious and look exactly as they do in the photo. Given the calorie count they'll be a rare treat. They were difficult to remove from the tin after cooling, but I see here people have recommended using 2 cases to overcome that.

These cheesecakes really worked very well. Looked just like the picture and tasted delicious. Very easy to make too. Will def do again

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.

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?

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

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 :)

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?

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

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

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.

very good!

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.

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

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.

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.

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!

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?

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.