Little strawberry cheesecakes

Little strawberry cheesecakes

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(11 ratings)

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
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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.

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Comments, questions and tips

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lolacherrycola
17th Aug, 2012
4.05
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
16th Aug, 2012
5.05
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
16th Aug, 2012
i do this with standard mint aero cheesecakes they are great in a picnic and dont need cooking
rileywoo
16th Aug, 2012
Will these freeze?

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