This is another blog post on small bite pastry bite recipe on making mini strawberry cheesecake. It is a great recipe for parties, special occasions, and also great for small portion sizes to serve at home. As it contains butter, sugar, and cream cheese the calorie count of this recipe is quite high. but it tastes so good though.
This recipe is based around o a recipe by Montersino and it is adapted from its original recipe to smaller workable portions. It is also translated from its original version as well. One thing I found about using google translate to translate foreign languages is that you will only get a gist of the recipe. But not much in-depth in terms of explanation but it does work. Montersino is famous in Italy for using healthy alternative ingredients in his desserts. Nevertheless, in this recipe, it still needs butter to make it work. The original recipe uses isomalt as an alternative to caster sugar. However, it is expensive to get hold for just one recipe therefore I have decided to omit it.
Otherwise, it is an easy recipe to make. Also, it is easy to get hold of ingredients from supermarkets so give this recipe a try. I use digestive biscuits but feel free to use a healthier alternative like ginger biscuits or gluten-free digestive biscuits.
To make it small and neat you will need some silicone moulds that are oven friendly. I use a 24 half-moon silicone mould and 12 financier silicone mould. Also, I use some ramekin pots to add excess ingredients. Feel free to use any mould you have on hand. Otherwise, a springform cheesecake mould might do but it means cutting up into small bites can be a messy process. I am awaiting round moulds so hence the squares and rounds on this cheesecake.
The custard cream cheese mixture will bind the cheesecake together and stop it from falling apart.
Mini Strawberry Cheesecake recipe
Mini Strawberry Cheesecake
- silicon half moon 24 hole tray
- silicon 12 hole tray deep enough to hold cheesecake base and cream
- 200 grams strawberry
- 1 packet pectin powder
- 3 tbsp caster sugar
- 1/2 lemon juice only
- small amount grated ginger optional
- 160 grams digestive biscuit
- 80 grams butter melted
- 180 grams Philadephia cream cheese
- 50 grams whole egg average weight without shell
- 30 grams egg yolk
- 60 grams caster sugar
- 1/2 tsp vanilla essence or beans of half vanilla pod
- 1 tsp corn starch
- 1 tsp rice flour
other ingredients to bring together the elements
- 50-70 grams grounded pistachio
- 1 leaf gelatine melted
Make strawberry jam
- Measure out ingredients. Puree the strawberry remove the stalks and leave beforehand. in a pot simmer the pureed strawberry, add the caster sugar and grated ginger. Mix the pectin powder with lemon juice into a paste. Then pour it into the strawberry jam. Once it starts to thicken remove from heat and pour into the 24 half-moon silicone mould.
Make the biscuit base
- Crush the biscuits till it becomes crumbles but not into powder texture. Then add melted butter mix till it binds together. Press this mixture into the other silicone mold. I use a financier mold for this but feel free to use any round mold.
Make the cheese base
- In a bowl measure out the ingredients. Then mix the ingredients together. Mix till all the ingredients are blended with no lumps. The mixture will be quite runny. Then pour in on top of the biscuit base mold. Bake at around 150 degrees Celcius for 20 minutes till the mixture starts to cook by bubbling. The cheesecake will rise but will settle down when cool down after cooking.
Assemble the strawberry cheesecake
- Once the cheesecake is cool down. Cut into size accordingly. Glaze the top of the cheesecake with the gelatine. Before letting it set then add the pistachio powder. Then add the strawberry half-moon on top. Serve chilled.
Thank for dropping by do have a look at my other dessert recipes like chocolate brownies.