Mini strawberry cheesecake

Mini Strawberry Cheesecake – A Light and Refreshing Delight

Who doesn’t love a creamy cheesecake with a light texture and a fresh strawberry flavor? This mini strawberry cheesecake recipe is perfect for any occasion, whether it’s a party, a picnic, or simply a quiet evening at home. It’s a simple yet impressive recipe that will bring a smile to everyone’s face. Let’s embark together on a journey into the world of sweet delights!

Preparation time: 30 minutes
Baking time: 15 minutes
Total time: 2 hours and 45 minutes (including cooling)
Number of servings: 20 mini cheesecakes

Ingredients:

For the base:
- 6 eggs
- 8 tablespoons of sugar
- 8 tablespoons of flour
- 2 tablespoons of cocoa
- 5 grams of baking powder
- 4 tablespoons of cold water
- A pinch of salt

For the cheese cream:
- 500 grams of cottage cheese
- 200 grams of fresh strawberries
- 200 ml of whipped cream
- 3 tablespoons of sugar
- 5 grams of gelatin

For the jelly:
- 300 grams of strawberries
- 3 tablespoons of sugar
- 5 grams of gelatin

Preparation:

1. Preparing the oven and the tray
Start by preparing the tray. I prefer to use a baking tray, but you can use any tray of similar size. Preheat the oven to 180 degrees Celsius. This will ensure even and quick baking of the base.

2. Preparing the base
In a large bowl, separate the egg whites from the yolks. Beat the egg whites with a mixer until they form stiff peaks. Gradually add the sugar and a pinch of salt, continuing to mix until you achieve a glossy meringue. Then incorporate the yolks, gently mixing with a wooden spoon to avoid losing air in the mixture.

3. Adding the dry ingredients
Mix the flour with the baking powder and cocoa. Add the flour mixture to the egg mixture, alternating with the 4 tablespoons of cold water. Gently fold until the ingredients are combined.

4. Baking the base
Pour the batter into the prepared tray and level the surface. Bake for 15 minutes. You will obtain a thin base, about one finger thick. Once baked, remove it from the oven and let it cool.

5. Preparing the cheese cream
In a food processor, blend the cottage cheese until it becomes a smooth paste. Add the sugar and whipped cream, continuing to mix until you achieve a homogeneous cream. Taste and adjust the sugar amount to your preference.

6. Incorporating the strawberries
Wash the strawberries well, cut them in half, and add them to the cheese cream. Blend again until the cream turns pink and the strawberries are well integrated.

7. Adding the gelatin
Prepare the gelatin according to the package instructions, then add it to the cheese cream, mixing well to combine everything.

8. Preparing the strawberry jelly
In a saucepan, place the washed strawberries along with the sugar over medium heat, stirring occasionally for about 5 minutes until the strawberries release their juice. Let it cool slightly, then mash it with a blender or fork. Incorporate the melted gelatin and let it cool.

9. Assembling the mini cheesecakes
Once the base has cooled, cut it with a round cutter (or a pastry ring) to obtain small circles. Using the ring, place a circle of base on a plate or in a tray. Add about 1.5 tablespoons of cheese cream over each circle, then top with the strawberry jelly.

10. Cooling
Place the mini cheesecakes in the refrigerator for at least 2 hours to set and combine the flavors. The longer you leave them, the tastier they will be!

11. Decorating and serving
Finally, decorate with whipped cream, a few fresh strawberries, and mint leaves. This will add an elegant and fresh look to your dessert.

Practical tips:
- Use fresh, seasonal strawberries for maximum flavor.
- If you don’t have gelatin, you can try a vegetarian alternative with agar-agar.
- You can replace strawberries with other fruits, such as raspberries or blueberries, to diversify the recipe.
- If you like a more intense cocoa flavor, you can add 1-2 tablespoons of cocoa to the cheese cream.

Nutritional benefits:
This mini cheesecake is a healthier choice compared to traditional desserts, with lower fat content due to the cottage cheese and using fresh fruits. Strawberries are rich in vitamin C, dietary fiber, and antioxidants, contributing to a healthy lifestyle.

Frequently asked questions:
- Can I use mascarpone cheese instead of cottage cheese?
Yes, but it will be creamier and richer in calories.

- How can I make the recipe less sweet?
Adjust the amount of sugar in the cheese cream and jelly according to your preferences.

- Can I make the cheesecake a day in advance?
Absolutely! It’s even recommended to prepare it a day ahead, to allow it to cool and set well.

This mini strawberry cheesecake recipe is not only delicious but also easy to prepare. With every bite, you will feel the fresh flavors blend, and the textures will delight your taste buds. I hope you enjoy every step of the preparation and share this delicacy with your loved ones! Enjoy your meal!

 Ingredients: For the base: - 6 eggs - 4 tablespoons cold water - baking powder - 2 tablespoons cocoa - 8 tablespoons sugar - 8 tablespoons flour - a pinch of salt. For the cream cheese: - 500g cheese - 200g strawberries - 200ml whipped cream - 3 tablespoons sugar - 5g gelatin. For the jelly: - 300g strawberries - 3 tablespoons sugar - 5g gelatin.