Thursday, 12 June 2014

Mini cheesecakes with fruit jelly

Today's recipe : cheesecake topped with some fruits and jelly. Sound yummy ? I promise it was yummy. It is not difficult to prepare this dessert but it's a bit time consuming.  Anyway it's worth it !

Ingredients for 7 XL size cheesecakes:
cheesecake layer:
  • 450g cream cheese
  • 1 egg
  • 1 tsp vanilla
  • 110g sugar
bottom layer:
  • 200g digestives biscuits
  • 95g butter
  • 1 packet of jelly
  • tinned fruits
 Put the cream cheese, egg, vanilla and sugar in a blender and blend until smooth and creamy. Set aside.
Preheat the oven to 200C. Line muffin tin with paper cases.

Melt the butter and set aside to cool it down. Place the biscuits in a bag and smash them with rolling pin until reassemble fine crumbs. Mix with melted butter.  
Spoon this mixture on the bottom of beach paper case, so the bottom is evenly covered. Press the crumbs to the bottom with back of the spoon. 
Then spoon thick layer of cream cheese mixture on top. 

Place the muffin tin in preheated oven for  20 minutes. When ready remove form the oven and set aside to cool down. You may remove each cheesecake form muffin tin as this will speed up the cooling down process.

In a meantime prepare the jelly. Dissolve packed of jelly in a hot water. To speed up the setting process reduce  recommended amount of water by 100ml. Set aside to cool down.

When cheesecakes are cooled down put them back into muffin tin. Place some fruits on top of each cheesecake, then pour in the jelly. Put the tin to the fridge and keep the cheesecakes there until the jelly sets.

You may serve them with whipping cream.

Enjoy !

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