STRAWBERRY CHEESE CAKE MINIS

I just bought myself ramekins & was keen to use them to make individual portions of cheese cake…so, in continuation of my posts dedicated to strawberries, here’s another totally yum & simple recipe…

All that Goes in:

For the Strawberry flavored cottage cheese:

220 ml of milk

2 tbsps of strawberry crush.. (Market bought, or you could just reduce some fresh strawberries by boil the blended strawberry puree with water & with some sugar)

1 tbsp of castor sugar

 For the Cheese Cake:

• 50 gms of cream cheese
• 50 ml – Whipping cream
• 4-5 marie/digestive biscuits
• 2-3 tbsp butter
• 6 ramekins

Making the Flavored cottage cheese: Add the strawberry crush to the milk and set onto a flame.. add the sugar.. and let it come to a boil.. the acidity in the strawberry with cause the milk to split… Drain onto a muslin cloth and keep aside..

Prepping the Cheesecake base: coarsely crush the biscuits with the melted butter.. Firmly press into the ramekin bases (around ¼ inch of the height of the ramekin) and bake in a pre-heated oven at 200 Degrees for around 10 mins. Once done, put into the freezer and allow to cool for another 10-15 odd mins.

Getting it all together: Beat the flavored cottage cheese and the cream cheese together using a hand mixture…Ensure that it is nicely aired.. Then beat the cream into peaks.. (I prefer to keep the cream refrigerated till the time I’d like to use it)…

Fold in the cream into the cream cheese mixture… Don’t over work or you could knock back the air in the mixture… (I roughly mixed around equal proportions of both cream cheese & cream)

Fill the ramekins and cool for a few hours. Keep refrigerated till you are just about to serve…

Serving suggestions: Serve with freshly cut strawberries and dig right in!