Name: Little strawberry cheesecakes
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: Makes 6
Cuisine: American
Ingredients: 50g butter; 6 digestive biscuits finely crushed; 250g tub ricotta; 50g icing sugar; zest 1 lemon juice of ½; 1 egg and 1 yolk; ½ tsp vanilla extract; 150ml double cream; 2 tbsp strawberry jam melted; 3 strawberries halved

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Little strawberry cheesecakes

Little strawberry cheesecakes

Sara Buenfeld

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Makes 6

Easy

Prep: 40 mins

Cook: 35 mins

A star rating of 4.4 out of 5.15 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per cheesecake

kcal378
fat29g
saturates17g
carbs21g
sugars15g
fibre0g
protein7g
salt0.5g

low

Method

step 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.
step 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.
step 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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A star rating of 4.4 out of 5.15 ratings

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