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Mini ombré cheesecakes recipe
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Berry-filled mini cheesecakes, bursting with zesty flavors, ideal for a delightful afternoon treat. You won't be able to resist having more than one!
Ingredients:
  • 100g digestive biscuits
  • 50g butter, melted
  • 125g strawberries, chopped
  • 150g caster sugar
  • 125g fresh or frozen raspberries
  • 125g fresh or frozen blackberries
  • 500g cream cheese, softened
  • 185ml thickened cream
  • 200g white chocolate, melted
  • 60ml water
  • 9.00 gm gelatine powder
  • Mixed berries, to serve
  • Chopped pistachios, to serve
Instructions:
  • Prepare a 12-hole, ½-cup (125ml) muffin pan by greasing each hole and lining the base and sides with baking paper.
  • Crush biscuits in a food processor until finely ground. Blend in butter until fully incorporated. Divide mixture among pans evenly and flatten the surface using the back of a spoon. Chill in the fridge for 30 minutes.
  • Simmer the strawberry with 1 tablespoon of sugar and 1 tablespoon of water in a small saucepan over medium heat until it releases its juice, about 5 minutes. Blend until smooth, strain, and repeat the process with raspberries, blackberries, 2 tablespoons of sugar, and 2 tablespoons of water in 2 more batches.
  • Blend the cream cheese and cream in a food processor until silky. Add the white chocolate and remaining sugar, blend until velvety and fully mixed.
  • 1. Pour boiling water into a small heatproof jug and sprinkle in gelatine. Stir until dissolved. 2. Add the gelatine mixture to the cream cheese in the food processor and mix until combined. 3. Divide the mixture into 3 portions. Stir strawberry puree into one, raspberry puree into another, and blackberry puree into the last portion. 4. Pour the blackberry portion into a jug and pour evenly over the biscuit bases in the pan. Freeze for 15 minutes until set. 5. Repeat with the raspberry mixture, freezing for 10 minutes. 6. Repeat with the strawberry mixture and freeze for 2 hours until firm.
  • Take the dish out of the freezer. Let it sit in the pan for 5 minutes. Then, transfer it to a serving platter and allow it to soften for 10 minutes. Finally, garnish with berries and pistachios.

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