Mini Cheesecakes with Strawberries & Cream
Makes 12
125g plain sweet biscuits (like Marie)
90g butter, melted
1/2 punnet strawberries
2tsp caster sugar
250ml thickened cream
2Tbsp icing sugar
250g ricotta cheese
250g cream cheese
3 eggs
1/2C caster sugar, extra
1/2tsp vanilla extract
1. Preheat oven to 160C and grease a mini muffin pan. Place biscuits in a food processor and process until finely ground. Mix with butter, spoon evenly into 12 mini muffin holes and press down firmly with the back of a spoon. Refrigerate for at least 30 minutes.
2. To make strawberries and cream, hull and quarter strawberries and sprinkle with caster sugar, mix gently and refrigerate until needed to allow strawberries to sweeten and soften. Whip together cream and icing sugar until soft peaks form.
3. Meanwhile, mix together cheeses, eggs, extra caster sugar & vanilla. Spoon evenly into muffin holes and bake in oven for 25-30 minutes.
4. Allow to cool completely in the pan, before running a knife around the edge of each mini cheesecake and carefully unmoulding. To serve, top each mini cheesecake with whipped cream and strawberries.
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