Another recipe of strawberry season is here! These cute little cheesecakes are inspired by a recipe from the most creative French “pâtissier” Christophe Michalak. I have been searching for the most beautiful and tasty looking recipe for strawberry mini cheesecakes until I discovered Michalak’s recipe on one French blog.
These are wonderful as a summer dessert, due to the night in the freezer, they are refreshing when served.
Before you start, you should know that the cheesecakes need to be prepared a day before serving, as they need to stay in freezer for one night. The next day, you prepare the false compote, remove cheesecakes from moulds and you can serve.
You will need 3-4 stainless steel food rings – at least 4 cm high and either 6 cm (for 4 mini cheesecakes) or 8 cm (for 3 mini cheesecakes) with stamp press.
Day before: prepare the cheesecakes.
Preheat the oven to 100°C.
You will need 110 g of biscuits (half speculoos and half classic butter).
Mash the biscuits into small crumbs with a help of rolling pin.
Put the crumbs together with 30 g of butter in a bowl and combine well with your fingers untill the crumbs are evenly moistened.
Spread a sheet of baking paper on the baking sheet and place the ring moulds on it. Divide cookie mixture evenly between moulds. Using a spoon, press it firmly into the base. (No need to butter the moulds)
In another bowl, mix 225 g of Philadelphia with 15 g of cream, add 50 g of sugar and 3 g of corn starch, mix well. Add an egg and few drops of vanilla essence.
Pour the batter on the cookie base and bake in the preheated oven for about 25 min. The center should be a little floating.
Leave cool down and place the moulds into the freezer.
Day of serving: prepare the false compote, remove cheesecakes from moulds and serve
For the false compote, you will need 200 g of strawberries, 125 g of raspberries and 1 tsp. of strawberry marmalade. Cut the strawberries into halves, if small then into quarters and place them into a bowl, add raspberries and marmalade. Mix all carefully.
Cover the bowl and leave it rest for 30 min. in a room temperature. A juice will form and the fruit will look like a compote.
Remove the cheesecakes from freezer and place them in refrigerator for 20 min (do not leave them without removing them from the moulds more than 20 min., otherwise it can stick to the moulds). Remove them from the refrigerator and remove one by one from the mould. To do so, carefully run a knife around the cheesecake. Hold the mould in one hand and push it down and on the contrary a stamp press or a glass smaller than the mould upside down in another hand and push from the bottom carefully so that the cheesecake goes up and out. After low-temperature bake, night in a freezer and 20 min. in a refrigerator, the cheesecakes should have a below structure:
Place the cheesecakes on the plates and top with a copious tablespoon of the false compote, decorate with grated lime peel.
- 110 g biscuits (half speculoos half butter)
- 30 g butter
- 225 g Philadelphia
- 15 g whipping cream
- 1 egg
- 50 g suggar
- 3 g corn starch
- few drops of vanilla essence
- 200 g strawberries
- 125 g raspberries
- 1 tsp. strawberry marmalade
- 1 lime - grated peel for decoration
- Day before: Preheat the oven to 100°C. Mash the biscuits into small crumbs with a help of rolling pin. Put the crumbs together with butter in bowl and combine well with your fingers untill the crumbs are evenly moistened. Spread a sheet of baking paper on the baking sheet and place the ring moulds on it. Divide cookie mixture evenly between moulds and using a spoon, press it firmly into the base. (No need to butter the moulds). In another bowl, mix Philadelphia with cream, add sugar and corn starch, mix well. Add an egg and few drops of vanilla essence. Pour the batter onto the cookie base and bake in the preheated oven for about 25 min. The center should be a little floating still. Leave cool down and then place the moulds in the freezer.
- Day of serving: For the false compote, cut the strawberries into halves (if small then into quarters) and place them into a bowl, add raspberries and marmalade. Mix all carefully. Cover the bowl and leave it rest for 30 min. in a room temperature. A juice will form and the fruit will look like a compote. Remove the cheesecakes from freezer and place them in refrigerator for 20 min (do not leave them without removing them from the moulds more than 20 min., otherwise it can stick to the moulds). Remove them from refrigerator and remove one by one from the mould. To do so, carefully run a knife around the cheesecake. Hold the mould in one hand and push it down and on the contrary a stamp press or a glass smaller than the mould upside down in another hand and push from the bottom carefully so that the cheesecake goes up and out. Place the cheesecakes on the plates and top with a copious tablespoon of the falsce compote, decorate with grated lime peel.
