Mini cheesecake with strawberries and basil

Mini Strawberry Basil Cheesecake - a surprising and delicious combination

If you're looking for a dessert that will impress and add a touch of originality to your table, the mini strawberry basil cheesecake is the perfect choice! This simple and quick recipe blends the sweetness of strawberries with the fresh aroma of basil, creating a burst of flavors that will delight your taste buds. Plus, it's an ideal recipe for any occasion, from parties to casual get-togethers with friends.

Preparation time: 20 minutes
Baking time: 40-45 minutes
Total time: 1 hour and 5 minutes
Servings: 12

Ingredients:
- 200 g digestive biscuits
- 50 g melted butter
- 200 g natural cream cheese
- 2 eggs
- 30 g heavy cream
- 100 g powdered sugar
- 1 packet of vanilla (or 1 teaspoon of vanilla extract)
- 300 g fresh strawberries
- 1-2 tablespoons of honey (to taste)
- 4 fresh basil leaves
- 1 teaspoon of balsamic vinegar

Recipe history:
Cheesecakes have a long history, regarded as a refined dessert dating back to ancient times. Their origins have evolved over the years, influenced by various cultures, but this recipe adds a modern twist by incorporating strawberries and basil, two ingredients that complement each other perfectly, offering a delightful contrast between sweet and savory.

1. Preparing the molds
Start by preparing the muffin tin. Place 12 muffin liners in the muffin molds. This step will ensure that the mini cheesecakes will easily come out after baking.

2. Preparing the biscuit base
Crush the digestive biscuits as finely as possible, using a food processor or a rolling pin, and mix them with the melted butter. This mixture will form the delicious base of the cheesecake. Distribute a tablespoon of the biscuit mixture into each muffin mold and press down firmly to create a compact layer. Then, place the tray in the refrigerator for 15-20 minutes to set.

3. Preparing the cream cheese mixture
In a bowl, add the cream cheese and powdered sugar. Use an electric mixer to combine them for about 2 minutes until you achieve a smooth consistency. Continue by adding one egg at a time, mixing well after each addition. This step is essential for achieving a fine and creamy texture. After incorporating both eggs, add the heavy cream and vanilla, mixing for another 30 seconds.

4. Baking the cheesecake
Remove the tray from the refrigerator and pour the cream cheese mixture into each mold, filling them almost to the top. Preheat the oven to 190°C (375°F). Bake the mini cheesecakes for 15 minutes, then reduce the temperature to 160°C (320°F) and continue baking for another 25-30 minutes or until the cheesecakes are golden and firm to the touch. Allow them to cool in the molds for 10 minutes, then transfer them to a cooling rack to cool completely. Afterward, refrigerate them for at least an hour.

5. Preparing the strawberry topping
While the cheesecakes are cooling, prepare the strawberry topping. Wash the strawberries thoroughly, remove the stems, and cut them into pieces. In a small saucepan, add the strawberries, a tablespoon of honey, and a teaspoon of balsamic vinegar. Cook them over low heat for about 5 minutes, stirring gently, until the strawberries soften slightly. The balsamic vinegar will add a touch of acidity that beautifully contrasts with the sweetness of the strawberries.

6. Assembling the dessert
Remove the cheesecakes from the refrigerator and carefully peel off the liners from each mini cheesecake. Place a few pieces of strawberries on top of each cheesecake and sprinkle finely chopped basil over each one. This garnish not only looks stunning but also adds a fresh aroma that will make every bite memorable.

Serving suggestions
The mini strawberry basil cheesecakes are best served at room temperature, making them ideal to enjoy alongside a cup of iced tea or a glass of lemonade. They can also be paired with vanilla ice cream for a decadent combination.

Frequently asked questions:
1. Can I use other fruits instead of strawberries?
Absolutely, you can experiment with other seasonal fruits like raspberries, blueberries, or peaches, each bringing a unique note to your cheesecake.

2. How can I make the cheesecakes less sweet?
If you prefer a less sweet cheesecake, you can reduce the amount of powdered sugar by 20-30% and adjust the honey in the topping.

3. Is it possible to make the recipe gluten-free?
Yes, you can use gluten-free biscuits to make this cheesecake suitable for those with intolerances.

Nutritional benefits:
These mini cheesecakes are not only delicious but also rich in protein thanks to the cheese and eggs. Strawberries provide a generous amount of vitamin C and antioxidants, while basil adds a fresh aroma and anti-inflammatory benefits.

Possible variations:
For a special experience, you can add melted white chocolate to the cream cheese mixture or try including a splash of lemon for a refreshing taste. Additionally, a crust made from ground nuts instead of biscuits can add a crunchy note.

Conclusion:
The mini strawberry basil cheesecake is a dessert that combines beauty with flavor, making it perfect for serving at special occasions or simply to indulge yourself. With every bite, you'll discover not only a burst of flavors but also the joy of having created something with your own hands. I encourage you to try this recipe and add your personal creative touch!