Mini Cheesecakes with Strawberry Rhubarb Topping Recipe
Ingredients
| Digestive Biscuits | 10 | |
| Melted butter | 4 Tablespoon | |
| 500 g/1 lb 2 oz cream cheese | ||
| 250 g/9 oz mascarpone | ||
| 100 g/4 oz caster sugar | ||
| Eggs | 2 | |
| Lemon juice | 1 Teaspoon | |
| Vanilla extract | 1 Teaspoon | |
| 4 sticks young rhubarb | ||
| Caster sugar | 4 Tablespoon (FOR THE TOPPING) | |
| Orange juice | 3 Tablespoon (FOR THE TOPPING) | |
| 16 strawberries, hulled and halved | ||
| 1 tbsp agar flakes | ||
Directions
1. Heat oven to 180C/fan 160C/gas 4. Take 12 cupcake liners and trim them so they only cover the lower bottom of a large cupcake pan. Crush the digestive biscuits in a food processor, then pour the melted butter over. Mix well, then place 1 tbsp of the mix in each liner. Use the bottom of a glass to press down firmly. Bake for 5 mins, then remove.
2. Using an electric mixer, beat together the cream cheese, mascarpone and sugar. Add the eggs one at a time, then the lemon and vanilla. Beat until smooth, then pour over the biscuit crusts. They will look over-full, but will shrink down on cooling. Bake for 5 mins, lower temperature to 150C/fan 130C/gas2, bake for 25 more mins, then let sit in the oven to cool slightly. They will still be a little wobbly, but will firm up in the fridge. When cool, place the pan in the refrigerator.
3. Cut the rhubarb into chunks and place in a saucepan. Pour the sugar and orange juice over, then cook for 5 mins until soft. Pour into a food processor with 10 of the strawberries, then pulse, but keep chunky. Add the agar, then pour back into the saucepan. Bring to a boil, turn down to simmer for 5 mins. Let sit to cool for 10 mins. Use a small knife to ease the cheesecakes out of the tin, then spoon 2 tbsp of the mixture over each cheesecake. Halve the remaining strawberries and set one in each cake. Refrigerate for at least 4 hours or preferably overnight.
2. Using an electric mixer, beat together the cream cheese, mascarpone and sugar. Add the eggs one at a time, then the lemon and vanilla. Beat until smooth, then pour over the biscuit crusts. They will look over-full, but will shrink down on cooling. Bake for 5 mins, lower temperature to 150C/fan 130C/gas2, bake for 25 more mins, then let sit in the oven to cool slightly. They will still be a little wobbly, but will firm up in the fridge. When cool, place the pan in the refrigerator.
3. Cut the rhubarb into chunks and place in a saucepan. Pour the sugar and orange juice over, then cook for 5 mins until soft. Pour into a food processor with 10 of the strawberries, then pulse, but keep chunky. Add the agar, then pour back into the saucepan. Bring to a boil, turn down to simmer for 5 mins. Let sit to cool for 10 mins. Use a small knife to ease the cheesecakes out of the tin, then spoon 2 tbsp of the mixture over each cheesecake. Halve the remaining strawberries and set one in each cake. Refrigerate for at least 4 hours or preferably overnight.
Chef
