Little strawberry cheesecakes

Little strawberry cheesecakes

By Sara Buenfeld
  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 40 mins Cook: 35 mins

Easy

Makes 6

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

Nutrition and extra info

Nutrition: per cheesecake

  • kcal378
  • fat29g
  • saturates17g
  • carbs21g
  • sugars15g
  • fibre0g
  • protein7g
  • salt0.5g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 6 digestive biscuits, finely crushed

For the filling

  • 250g tub ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 50g icing sugar
  • zest 1 lemon, juice of ½
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 egg and 1 yolk
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • ½ tsp vanilla extract
  • 150ml double cream

For the topping

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

    Strawberry

    straw-bare-ee

    Once available in Britain for just a brief period during the summer, strawberries are now a year…

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
edytaca
22nd May, 2016
5.05
5 stars! I used blueberries and strawberries, both taste very well.
katmam
27th Apr, 2016
These are cute. Used coloured cake cases and the colour bled onto the cheesecake. Use plain white cases!
AdeleTheSmell's picture
AdeleTheSmell
13th Jul, 2015
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.
Jennibenni
25th Feb, 2015
These cheesecakes really worked very well. Looked just like the picture and tasted delicious. Very easy to make too. Will def do again
valoury
10th Oct, 2013
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
11th Jul, 2013
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
2nd Jul, 2013
Delicious.......went down a storm!
Katie H
27th Jun, 2013
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
13th Mar, 2013
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
1st Nov, 2012
5.05
use the tulip muffin wraps rather than regular cup cake cases,

Pages

Melonza
3rd Dec, 2014
Do you have to leave the cheesecakes in the oven to cool as the oven cools? Or can you take them out?
goodfoodteam's picture
goodfoodteam
3rd Dec, 2014
Hi Melonza cooling the cheesecakes slowly in the oven prevents them from cracking but if you're not bothered about their appearance you can transfer them to a wire rack to cool after baking - they will still taste delicious. 
Melonza
2nd Dec, 2014
Do I have to leave the cheesecakes to cool in the oven as the oven cools down or can I take them out of the oven to cool?
raven
10th Jun, 2018
Quantity made 7 and could have made 8 as the cases were very full. I made mini meringues with the leftover egg white and 60g sugar and baked them on a lower shelf at the same time. Doubled up on the muffin cases to aid lifting out. Used a small glass to push the biscuit base down.
nkaul
29th Aug, 2013
5.05
My family absolutely loved this! So light and refreshing - perfect for scorching Dubai summers. I put the cakes in the fridge overnight before serving - they set perfectly! Instead of jam, I made a puree out of the strawberries and sprinkled some icing sugar on top - this is a great substitute for strawberry jam.