Little Strawberry Cheesecakes
These mini lemon cheesecakes are a delightful treat that combines the zesty freshness of lemon with the rich creaminess of ricotta cheese. Each bite is a perfect balance of sweet and tangy flavors, complemented by a buttery biscuit base. Topped with a dollop of strawberry jam and a fresh strawberry half, these mini cheesecakes are as pretty as they are delicious, making them a lovely addition to any dessert table.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- To decorate, top each cheesecake with 1 tsp jam and a strawberry half.
Cook Time
35M
Prep Time
PT40M
Yield
MAKES 6
Nutrition
- Calories: 378 calories
- Fat Content: 29 grams fat
- Saturated Fat Content: 17 grams saturated fat
- Carbohydrate Content: 21 grams carbohydrates
- Sugar Content: 15 grams sugar
- Protein Content: 7 grams protein
- Sodium Content: 0.5 milligram of sodium
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