Hope you’ve had a lovely weekend?
We moved into our shiny new flat on Monday and I ambitiously set myself the task of having everything completely unpacked and in it’s proper place by the end of the weekend. I should have known that after an exhausting week at work it was unrealistic – definitely failed on all accounts. We’re still living out of suitcases and constantly rifling through boxes to find things. It sucks. And yes, I’m lazy. But moving is such a chore and whilst packing is a nightmare, if you ask me, unpacking is ten times worse.
But once I’m
eventually properly set up, I’m looking forward to cooking up a storm in my new, bigger kitchen, getting my camera out (where ever it is!!) and sharing loads of new exciting recipes with you guys…
In the meantime, I’m sharing something I made a few weeks ago – these super cute, individual berry cheesecakes!
These are the best thing, ever.
Fresh berries and a generous helping of zingy coulis on a creamy, velvety cheesecake mix, all on a bed of buttery, biscuit base.
To be honest, the only downside is that they’re small. But as it’s new years and stuff, most people are still on a diet, right? Which makes the mini desserts a good thing…?
I’ve given myself food cravings now. I’m definitely making more of these soon. You should too!
- 150g digestive biscuits
- 90g unsalted butter, softened
- 250ml double cream
- 315g cream cheese
- 80g icing sugar
- 1 vanilla pod
- 1 tsp lemon juice
- 250g mixed berries
- 1 tbsp icing sugar
- 1 tsp lemon juice
- Add the biscuits to a sandwich bag and seal. Use a rolling pin to crush into crumbs. You can also use your hands, but expect sore thumbs!
- Place these in a bowl with the softened butter and use your hands to combine thoroughly.
- Separate the mixture out into your mini cake tray, press down with a teaspoon so that it covers the bottoms evenly.
- Add the double cream to a large mixing bowl and soft whip with an electric whisk. Add the cream cheese, vanilla seeds, lemon juice and icing sugar and whisk until smooth, around 2 minutes.
- Spoon over the creamy cheesecake mix onto the digestive bases using a tablespoon and smooth the tops.
- Leave in the fridge to set overnight. (Minimum 4/5 hours).
- Add all the ingredients into a small saucepan and heat on medium for about 10-15min until the berries have completely broken down.
- Allow the mixture to cool before passing through a sieve to remove pips and seeds.
- Store in the fridge until ready to serve.
- Release the mini cheesecakes using the loose bottomed tins. Carefully remove and plate up.
- Top with berry coulis and fresh berries to taste.