Mini Strawberry Cheesecakes
(Makes 6)
Ingredients:
75g unsalted butter
75g rolled oats
25g chopped hazelnuts
225g ricotta cheese
50g demerara sugar
finely grated rind of 1 lemon
1 egg, plus 1 egg yolk
150g cottage cheese
1 kiwi fruit
6 large strawberries
How to Bake
Line 6 holes of a muffin tin with paper cases. Melt the butter in a small sauce pan over a low heat, then leave to cool. Put the oats in a food processor and pulse briefly to break them up, then tip into a bowl, add the nuts and melted butter and mix well. Divide the mixture between the paper cases and press down well. Chill for 30 minutes. Preheat the oven to 300 degrees F. Gas mark 2 . Beat the ricotta cheese with the sugar, and lemon rind and juice , in a bowl. Add the egg, egg yolk and cottage cheese and mix well. Spoon into the muffin cases and bake for 30 minutes. Turn of the oven, but leave the cheesecakes in the oven until completely cold. Peel the kiwi fruit and slice the strawberries. Remove the paper cases, top each cheesecake with fruit and serve.
You do not send me to Brooklyn to get a cheesecake
and then I come back and you're gone.
~ Brandy Norwood
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