Hey guys,

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!

Enjoy,

– Kay

Ingredients

Cheesecakes

• 150g digestive biscuits
• 90g unsalted butter, softened
• 250ml double cream
• 315g cream cheese
• 80g icing sugar
• 1 vanilla pod
• 1 tsp lemon juice

Berry coulis

• 250g mixed berries
• 1 tbsp icing sugar
• 1 tsp lemon juice

Instructions

Cheesecakes

1. 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!
2. Place these in a bowl with the softened butter and use your hands to combine thoroughly.
3. Separate the mixture out into your mini cake tray, press down with a teaspoon so that it covers the bottoms evenly.
4. 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.
5. Spoon over the creamy cheesecake mix onto the digestive bases using a tablespoon and smooth the tops.
6. Leave in the fridge to set overnight. (Minimum 4/5 hours).

Berry coulis

1. Add all the ingredients into a small saucepan and heat on medium for about 10-15min until the berries have completely broken down.
2. Allow the mixture to cool before passing through a sieve to remove pips and seeds.
3. Store in the fridge until ready to serve.

To assemble

1. Release the mini cheesecakes using the loose bottomed tins. Carefully remove and plate up.
2. Top with berry coulis and fresh berries to taste.