Mini strawberry cheesecake
Mini Strawberry Cheesecakes I started with a photograph of a dessert like this and adapted the recipe to suit our ingredients and tastes. The result is a cheesecake with a thin cocoa crust, strawberry cream cheese filling, and a layer of jelly on top. I baked the crust in a large tray and then cut out circles with a pastry ring. This yielded about 20 mini cheesecakes, but the dessert can also be made in a single form. Quick Info Preparation time: about 40 minutes, not including cooling time Baking time: 15 minutes Cooling time: at least 2 hours in the refrigerator Servings: about 20 mini cheesecakes Difficulty: easy to medium Recipe type: cold dessert, with fruit and cream cheese Ingredients For the crust 6 eggs 4 tablespoons of cold water 8 tablespoons of sugar 8 tablespoons of flour 2 tablespoons of cocoa powder Baking powder A pinch of salt, about what you can pick up between your fingers For the cream cheese filling 500 g cottage cheese 200 g strawberries 200 ml whipped cream 3 tablespoons of sugar 5 g gelatin For the strawberry jelly 300 g strawberries 3 tablespoons of sugar 5 g gelatin For decoration Whipped cream Strawberries Mint leaves Preparation method 1. Baking the crust Preheat the oven to 180 degrees Celsius. Prepare a large tray, preferably a flat baking sheet. Separate the eggs. Whip the egg whites until stiff peaks form with the sugar and a pinch of salt. Once the mixture is well combined, add the egg yolks and stop using the mixer. From here, mix by hand with a wooden spoon using folding movements. Gradually add the flour mixed beforehand with the baking powder and cocoa powder. Add two tablespoons of the dry mixture at a time, followed by one tablespoon of cold water, until all ingredients are incorporated. Pour the batter into the prepared tray and spread it as evenly as possible. Bake the crust for about 15 minutes. It should come out thin, about one finger thick. Do not leave it in the oven too long, as it may dry out. Remove the crust and let it cool before cutting. 2. Preparing the cream cheese filling Place the cottage cheese in a bowl and blend it until it becomes as smooth as possible. Add the sugar and whipped cream, then continue to blend until you achieve a homogeneous cream. Taste the cream before adding the strawberries. If you prefer a sweeter dessert, you can adjust the amount of sugar from the three tablespoons specified in the recipe. Add the 200 g of washed strawberries and continue to blend. The strawberries will gradually color the cream. Finally, add the melted gelatin and mix well. Set the cream aside at room temperature until the crust and jelly are ready. 3. Preparing the strawberry jelly Place the 300 g of strawberries in a small saucepan along with the sugar. Cook them over medium heat for about 5 minutes, stirring occasionally, until the fruit releases its juices. Remove the pan from heat and let the mixture cool slightly. Mash the strawberries with a blender or a fork, depending on the texture you desire. Add the melted gelatin and mix well. Allow the jelly to cool before assembling. It should not be hot when you pour it over the cream. 4. Assembling the mini cheesecakes Once the crust has completely cooled, cut out circles using a round cutter or a ring. I used a pastry ring and got 20 pieces. Keep each disc of crust inside the ring, then spoon the cream cheese filling on top. I used about one and a half tablespoons for each piece, but the amount depends on the size of the mold. Smooth the cream gently, then add the strawberry jelly. If you have multiple rings, you can prepare several pieces at the same time. If you have just one, work one at a time and transfer each mini cheesecake to a tray or plate before forming the next one. Place the desserts in the refrigerator and let them chill for at least two hours before serving. During this time, the gelatin will help set the cream and jelly. Decorate the mini cheesecakes with whipped cream, strawberries, and mint leaves. Why I Make This Recipe Often It’s a dessert that is easy to adapt to whatever shape I have on hand. The crust bakes quickly, and the small portions are easy to serve and look neat without requiring complicated decoration. Additionally, the combination of cottage cheese, strawberries, and cocoa is not very heavy, especially when the crust remains thin. I used homemade cottage cheese. If the cheese is too wet, the cream may turn out softer, so it’s important to blend it well and adhere to the amount of gelatin specified in the recipe. Tips and Variations Tips Let the crust cool completely before cutting. If it’s still hot or too soft, the circles may break. Mix the batter by folding after adding the egg yolks and flour. This way, the mixture retains more of the volume obtained from the egg whites. Taste the cream before adding the gelatin. The cottage cheese and strawberries can have different flavors, and the amount of sugar can only be adjusted before the gelatin sets the cream. Both the gelatin for the cream and the jelly need to be melted before use, according to your usual preparation method. Let the mixtures cool slightly before adding them to the cream or jelly. Do not pour the jelly over the cream cheese while it’s hot. Wait for it to cool so that the cream layer remains stable. Substitutions Strawberries can be replaced with another fruit, provided it can be mashed or turned into jelly. The texture and sweetness will differ, and the sugar amount may need adjustment. Cottage cheese can be store-bought or homemade. It’s preferable for it to be as smooth as possible, so the cream’s texture isn’t grainy. If you don’t have a pastry ring, the dessert can be made in a single form. The crust can be placed at the bottom, followed by the cream cheese and jelly. Variations Mini cheesecakes can be made larger or smaller, depending on the shape used. If you choose a smaller shape, you’ll get more pieces, but you’ll put less cream on each. You can create multiple layers if you have enough height in the form, but the basic version remains the one with the crust, cream cheese, and strawberry jelly. The recipe can also be prepared as a whole cheesecake, not just as individual portions. Serving Ideas Serve the mini cheesecakes cold, decorated with a bit of whipped cream, halved or sliced strawberries, and mint leaves. The decoration can be added before serving, especially if you want the whipped cream and fruit to look fresh. Frequently Asked Questions How many servings does this recipe yield? From a large tray of crust and using a ring of the size specified in the recipe, about 20 pieces were made. The exact number depends on the diameter of the cutter used for the crust. Can I prepare the dessert in a single form? Yes. The crust can be kept whole and placed at the bottom of a form, then the cream cheese and jelly can be added. The cooling time remains at least two hours. How long should they stay in the refrigerator? Mini cheesecakes should be left for at least two hours for the gelatin to set the cream and jelly. If you prepare them earlier, you can keep them in the refrigerator until serving time. Why is the cream too soft? This could be due to very wet cottage cheese, an insufficient amount of gelatin, or the dessert not being chilled long enough. Adhere to the 5 g of gelatin for the cream and let the cakes cool well. Can I use another fruit? Yes. The recipe can also be made with other fruits, both in the cream and in the jelly. You may need to adjust the sugar depending on how sweet or tart the fruits are. Nutritional Values The values are approximate and have been estimated for about 20 mini cheesecakes, using regular cottage cheese and whipped cream. Per piece: Calories: approximately 145-165 kcal Protein: approximately 5-6 g Fat: approximately 7-9 g Carbohydrates: approximately 16-19 g Fiber: approximately 1 g The values can vary significantly depending on the fat content of the cottage cheese, the type of whipped cream, and the portion sizes. The added decoration at the end, especially whipped cream and fruit, can also modify the nutritional intake. Storage and Reheating Store the mini cheesecakes in the refrigerator, covered, until serving time. Being a dessert with cream cheese, whipped cream, fruit, and gelatin, it should not be kept at room temperature for long periods. They are consumed cold and should not be reheated. If you want to prepare them in advance, you can keep them in the refrigerator and decorate them just before serving.
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