Small strawberry cheesecakes

Tags:
alcohol-free vegetarian
Description
Do you want to fall in love? Then we'll help your luck along a bit and set you up with this amazing recipe. We're sure you'll be perfect together! You'll be enchanted by the beauty of the cupcake with its pretty mirror glaze. And also its inner values - consisting of fruit and cream - will make you melt away. It still exists - love at first BITE!!!

Ingredients for

For the pastry

50 g butter
50 g sugar
100 g butter biscuits

For the fruit filling

3 Leave(s) gelatine
50 g sugar
250 g strawberries, fresh or frozen

for the cream filling

80 g sugar
6 Leave(s) gelatine
400 g cream cheese
150 ml cream
1 vanilla pod
0.5 organic lemon

For the mirrorglaze

150 ml water
150 g sugar
200 ml condensed milk, 10%
8 Leave(s) gelatine
370 g couverture, white
0.5 Teaspoon(s) food colouring, red

for the decoration

berries as desired

Preparation

  • Total time: 6 h

Bake the pastry

1
Preheat the oven to 180°C convection oven. Melt the butter with the sugar. Finely crumble the biscuits and mix with the melted butter. Spread evenly into the moulds and press down.
2
Bake for 5 minutes until golden brown, leave to cool and lift out of the tin.

Prepare the fruit filling

1
Soak the gelatine. Caramelise the sugar with a little water and add the frozen strawberries.
2
Boil everything until soft, puree and add the gelatine. Then divide evenly between the empty moulds and freeze.

Prepare the cream filling

1
Soak the gelatine. Mix the cream cheese, cream, sugar, vanilla and lemon zest until smooth. Warm a small part of the mixture slightly, stir in the gelatine and then add the rest of the mixture again.
2
Pour the cream cheese mixture onto the firm strawberry jelly. Fill the moulds to just below the rim and then place the biscuit base on top and refreeze.

Prepare the mirrorglaze

1
Bring the water, sugar and condensed milk to the boil for one minute. Soak the gelatine.
2
Chop the chocolate coating. Remove the condensed milk and sugar mixture from the heat, add the gelatine and pour over the chopped couverture. Wait for 3 minutes.
3
Remove a small amount of mirrorglaze and colour red with food colouring. Avoid bubbles in the red and white mixture. If bubbles form, pass through a sieve (several times).
4
Allow the mixture to cool until it thickens.
5
Place the frozen cheesecakes on a wire rack and slowly and evenly pour the white Mirrorglaze over them. If necessary, repeat the process until the desired thickness is achieved. Use the red Mirrorglaze to make patterns on the light surface of the cheesecakes.

Decorate the cakes

Allow the cheesecakes to defrost and garnish with fresh berries or similar.

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