Mini no-bake cheesecakes with strawberries
Top Curtis Stone's deliciously easy no-bake cheesecakes with warm strawberries and crème fraîche.
12 Ingredients
~ Non-stick cooking spray
~ 1 2/3 cups (175g) very fine digestive biscuit crumbs
~ 90g unsalted butter, melted Filling
~ 1 1/4 tsp gelatine powder
~ 250g cream cheese, room temperature
~ 1/3 cup (65g) Bulla Cottage Cheese
~ 1/4 cup (60ml) sweetened condensed milk
~ 2 tbsp caster sugar Topping
~ 500g small strawberries, hulled (halved if large)
~ 1/3 cup (75g) caster sugar
~ 2 tsp lemon juice
~ 1/2 cup (120g) crème fraîche or sour cream, stirred to loosen
Step 1
Lightly spray inside of 12-hole, 1/3 cup (80ml) muffin pan with cooking spray. Line pan with plastic wrap.
Step 2
In a large bowl, stir biscuit crumbs and butter until mixture has a wet sandy texture and clumps together when squeezed.
Step 3
Press 2 tablespoons of the biscuit crumb mixture into the base and side of each hole of prepared pan. Chill for 30 mins or until crusts harden.
Step 4
To make the filling, sprinkle gelatine into a small saucepan. Pour 2 tablespoons water over gelatine and swirl to blend. Let stand for 5 mins or until gelatine softens.
Step 5
In a food processor, blend cream cheese until smooth and creamy, scraping down side and base of bowl occasionally to ensure no lumps remain. Add cottage cheese and blend until smooth and creamy. Add condensed milk and sugar and blend well. Set aside.
Step 6
Stir gelatine mixture over medium heat for 1 min to dissolve gelatine. With food processor running, slowly pour hot melted gelatine mixture through feed tube and into cream cheese mixture in a thin stream. Continue to process to ensure gelatine is very well blended.
Step 7
Divide mixture among prepared crusts. Chill for at least 4 hours or until cheesecakes are cold and set.
Step 8
To make the topping, position grill rack about 15cm from heat source and preheat grill on high. In a 20cm square baking dish, toss strawberries, sugar and lemon juice to coat. Cook strawberries under grill, stirring often, for 6-8 mins or until strawberries are tender and juices bubble.
Step 9
Spoon the crème fraîche or sour cream over each cheesecake. Top with the warm strawberries and serve immediately.