These mini cheesecakes are full of flavor-packed from first bite! They also look amazing and scream professionalism, with strawberries on the outside in a classic French Pâtisserie look!
Ingredients 250 g packet ginger nuts 100 g butter 1 whole lemon, rinded 500 g cream cheese 1 cup caster sugar 1 tsp vanilla extract 6 tbsp fresh lemon juice 4 eggs 14 strawberries
To Serve 125 g blueberries 150 g thickened cream icing sugar, to dust
Whip the cream, almost until peaks form, and place a dollop in the centre of each cake. Then, put about 5-10 blueberries on top and dust with icing sugar.
Method Preheat the oven to 180˚C and line 6 mini cake pans (10 cm x 5 cm) with baking paper. Make sure to have an inch of baking paper sticking out above the tin. Process the ginger nuts, butter, and lemon rind in a food processor until the mixture resembles into bread crumbs. Spoon the mixture out evenly amongst the 6 mini cake pans. With a spoon, flatten the base out so there is an even line around the whole cheese cake, as this will show once baked.
Beat together the cream cheese, sugar, vanilla extract, and lemon juice in a large bowl, until pale and creamy. Beat in the eggs one at a time until fully mixed.
Cut up the strawberries very thin, upside down. Place one strawberry slice on the inside of the pan (standing up, with point facing up), and repeat until each of the 6 mini cake pans have strawberries touching all the way round the tin. Pour filling into each cake pan up to the top.
Bake for 20 minutes. Leave to cool for 10 minutes at room temperature. Then, put in the fridge for an hour, or until serving time.