Strawberry cheesecake on a shortbread biscuit base, topped with whipped cream and a fresh strawberry - a delicious dessert cup.
There are no eggs in this recipe which means there's no baking.
Ingredients to make 6 x 160 ml dessert cups:
Shortbread biscuit - 3.5 ounces (100 grams) (You can use any plain biscuits or cookies)
Strawberries - 3.5 ounces (100 grams) + 3 for decoration
Soft cheese - 7 ounces (200 grams)
Whipping cream - 8 fluid ounces (1 cup / 225 ml)
Granulated sugar - 2 lots of 2 ounces (¼ cup / 50 grams)
Vanilla extract - ½ teaspoon
Method:
Crush the shortbread into crumbs in a food processor or with a rolling pin and then divide them into your dessert cups. Gently tap the crumbs down.
Puree the strawberries in a food processor (you can use a fork or food masher.)
Combine the pureed strawberries with the cream cheese and 2 ounces (50 grams) of sugar.
In a separate bowl, whisk the cream and 2 ounces (¼ cup / 50 grams) of sugar until peaks start to form.
Place ⅓ of this whipped cream into a piping bag with a fancy nozzle and set it aside.
Add the strawberry and soft cheese mixture to the remaining cream and whisk until peaks form and then transfer it to a piping bag to make it easy to layer it into your dessert cups.
Pipe the strawberry mixture over your biscuit bases, almost to the top of each cup.
Next, pipe a swirl of cream on the strawberry layer and add half a strawberry to complete your cheesecakes.
You can eat them immediately but they are nicer after an hour in the fridge. They will keep in the fridge for up to 3 days.
Soundtrack:
Out of the Skies, Under the Earth by Chris Zabriskie is licensed under a Creative Commons Attribution 4.0 licence. creativecommons.org/licenses/...
Source: chriszabriskie.com/reappear/
Artist: chriszabriskie.com/
Негізгі бет Тәжірибелік нұсқаулар және стиль Easy Strawberry Shortbread Cheesecake dessert cups
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