Mini Cheesecake Cups

These are a fun twist on a classic cheesecake... but not as big. This is a bit like cupcakes but with cheesecake. I got this recipe from ' They draw and they cook '. Happy Baking! :-D

Ingredients: 

 200g of cream cheese
100g granulated sugar
2 eggs- room temp
1/2 tub Elm Lee double cream
1 1/2 heaped tablespoons of flour
50g unsalted butter- softened
8 crackers 
25g coco powder
1/4 pint sour cream
1/4 cup of sugar

Method:

1. Pre-heat the oven to 180C. Then crush the crackers finely.

2. Mix the cream cheese and sugar together and add the eggs one by one. Then slowly pour in the double cream and mix well. Add the flour.

3. Place cupcake liners in a cupcake tray.

4. In a separate bowl mix the crackers and the butter and fill each liner with a thin layer of the mixture. (about 2tsp of the mix for each cheesecake cup.) press down to make the layer firm.

5. Pour cream cheese mixture into each cup about 2/3 of the way. Bake for 15 minutes.

6. In the mean time mix the sour cream and sugar together and then set aside. Take the cheese cake cups and chill until completely cool.

7. Poor the sour cream topping on and bake for 5 more minutes. Then cool and chill in the fridge for 3-4 hours.

Enjoy ! Beth x

Strawberry Cheesecake

This is amazing! This recipe was from Nigella Lawson's website and I have put my own little twist on it. You don't have to use strawberries in a cheesecake, you can use many types of fruit and chocolate. This recipe serves 6-8 but if you want to make the cheesecake bigger just use bigger quantities.

Ingredients

125g digestive biscuits

75g soft butter

300g cream cheese

60g sugar

1 teaspoon of vanilla extract

250ml double cream

2 pots of strawberry jam

Punnet of strawberries

25g caster sugar

Method

1. Crush up all of the biscuits into a bowl until they look almost breadcrumb like.

2. Melt the butter on a low heat by stirring with a wooden spoon every few seconds. Once the butter has melted pour into the bowl of crushed biscuits, find a loose bottomed tin and tip mixture into it. Spread it out evenly making sure there are no gaps in the base. Put in the fridge for around 20 mins.

3. Meanwhile take half the strawberries and chop the tops off of them. Put the caster sugar and strawberries into a jug and blend. Put through a sieve so the mixture is smooth.  

4. Take the cream cheese, vanilla extract and sugar, then beat until smooth. Whip the double cream and add into the creamy mix. Put 2 tablespoons of strawberry jam into the mix and fold together. 

5. Spread strawberry jam over the base until it is covered (yum!) then put the creamy mixture on top and spread out evenly, it should now have a cool strawberry ripple effect.

6. Put in the fridge for 5-6 hours. Before serving cut the tops off the rest of the strawberries and make a cool pattern with them. I have sliced them into four pieces and made a cool pattern around the middle. Drizzle the sauce you made earlier randomly around the top of the cheesecake.

It will taste really nice. Have fun making it! (◕‿◕✿)