Little strawberry cheesecakes

The recipe Little strawberry cheesecakes can be made in about 1 hour and 15 minutes. This recipe makes 6 servings with 342 calories, 7g of protein, and 24g of fat each. For 77 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of butter, strawberry jam, icing sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. Mother's Day will be even more special with this recipe. It is brought to you by BBC Good Food. 550 people found this recipe to be delicious and satisfying. Overall, this recipe earns a not so spectacular spoonacular score of 22%. Similar recipes include Mini Strawberry Cheesecakes, Mini Strawberry Cheesecakes, and Mini-Strawberry Cheesecakes.

Servings: 6

Preparation duration: 40 minutes

Cooking duration: 35 minutes

 

Ingredients:

50g butter

6 digestive biscuits, finely crushed

150ml double cream

1 egg and 1 yolk

50g icing sugar

zest 1 lemon, juice of ½

250g tub ricotta

3 strawberries, halved

2 tbsp strawberry jam, melted

½ tsp vanilla extract

Equipment:

muffin tray

whisk

bowl

oven

Cooking instruction summary:

Heat oven to 150C/130C fan/gas 2and line 6 muffin tin holes with muffinpaper cases. Melt the butter, stir in thebiscuit crumbs until well mixed, thenpress as firmly as you can into the basesof each paper case. Chill them whileyou make the filling.Beat the ricotta with the sugar, lemonzest and juice, whole egg, egg yolk andvanilla. In another bowl, whisk thecream until it just holds its shape, thenfold into the cheese mixture. Spoonevenly into the paper cases, right upto the tops, then tap the tin on the worksurface to flatten the filling. Bake for30 mins, then turn off the oven and allowto cool completely inside.To decorate, top each cheesecakewith 1 tsp jam and a strawberry half.

 

Step by step:


1. Heat oven to 150C/130C fan/gas 2and line 6 muffin tin holes with muffinpaper cases. Melt the butter, stir in thebiscuit crumbs until well mixed, thenpress as firmly as you can into the basesof each paper case. Chill them whileyou make the filling.Beat the ricotta with the sugar, lemonzest and juice, whole egg, egg yolk andvanilla. In another bowl, whisk thecream until it just holds its shape, thenfold into the cheese mixture. Spoonevenly into the paper cases, right upto the tops, then tap the tin on the worksurface to flatten the filling.

2. Bake for30 mins, then turn off the oven and allowto cool completely inside.To decorate, top each cheesecakewith 1 tsp jam and a strawberry half.


Nutrition Information:

Quickview
341k Calories
6g Protein
23g Total Fat
26g Carbs
1% Health Score
Limit These
Calories
341k
17%

Fat
23g
36%

  Saturated Fat
14g
87%

Carbohydrates
26g
9%

  Sugar
16g
18%

Cholesterol
105mg
35%

Sodium
174mg
8%

Get Enough Of These
Protein
6g
14%

Vitamin A
805IU
16%

Selenium
9µg
14%

Calcium
114mg
11%

Phosphorus
112mg
11%

Vitamin B2
0.18mg
11%

Manganese
0.14mg
7%

Vitamin C
5mg
6%

Zinc
0.75mg
5%

Folate
19µg
5%

Iron
0.84mg
5%

Vitamin E
0.66mg
4%

Vitamin B12
0.26µg
4%

Vitamin D
0.55µg
4%

Vitamin B5
0.34mg
3%

Vitamin B1
0.05mg
3%

Vitamin B3
0.66mg
3%

Magnesium
12mg
3%

Potassium
104mg
3%

Copper
0.05mg
3%

Vitamin K
2µg
3%

Vitamin B6
0.05mg
2%

Fiber
0.59g
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

Three older ladies were discussing the travails of getting older. One said, "Sometimes I catch myself with a jar of mayonnaise in my hand in front of the refrigerator and can't remember whether I need to put it away, or start making a sandwich." The second lady chimed in, "Yes, some times I find myself on the landing of the stairs and can't remember whether I was on my way up or on my way down." The third one responded, " Well, I'm glad I don't have that problem; knock on wood," as she rapped her knuckles on the table, then told them "That must be the door, I'll get it!"

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