Just a quick post tonight as I am trying to work on a uni assignment. I made these mini cheesecakes tonight using the remaining icing from the hummingbird cake as a starting mixture. My usual recipe asks for a ricotta and cream cheese mix, but these were only made with cream cheese. I found them to be a little too moist and flat, so I am posting the recipe that I usually use which is half ricotta and half cream cheese.
These beautiful white creations are for Sugar High Friday #31 – Neutral Territory, hosted by Tara (she must be very talented with a name like that!) over at Seven Spoons.
Enough of the chit chat, I really should be putting together a powerpoint presentation now… Enjoy!
Mini Cheesecakes with Strawberries & Cream (Makes 12)
Preheat oven to 160C and grease a mini muffin pan. Place 125g plain sweet biscuits (such as Marie) in a food processor and process until finely ground. Mix with 90g melted butter, spoon evenly into 12 mini muffin holes and press down firmly with the back of a spoon. Refrigerate for at least 30 minutes.
To make strawberries and cream, hull and quarter 1/2 punnet of strawberries and sprinkle with 2tsp caster sugar, mix gently and refrigerate until needed to allow strawberries to sweeten and soften. Whip together 250ml thickened cream and 2Tbsp icing sugar until soft peaks form.
Meanwhile, mix together 250g ricotta cheese, 250g cream cheese, 3 eggs, 1/2C caster sugar & 1/2tsp vanilla extract. Spoon evenly into muffin holes and bake in oven for 25-30 minutes. 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.