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Mini pink berry cheesecakes
Mini pink berry cheesecakes
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Prep Time:
420 minutes
Cook Time:
Total Time:
420 minutes
Irresistible mini cheesecakes topped with fresh red berries, ideal for any occasion - sure to please everyone.
Ingredients:
  • 250g packet butternut snap biscuits
  • 250g cream cheese, softened
  • 70.95 gm caster sugar
  • 42.00 gm lemon juice
  • 6.00 gm gelatine
  • 20.00 gm boiling water
  • 1 eggwhite
  • 126.25 gm pure cream
  • 75g frozen mixed berries, thawed
  • 62.50 gm boiling water
  • 20.00 gm caster sugar
Instructions:
  • Prepare two 12-hole, 40ml-capacity patty pans by lining them with paper cases. Cut biscuit rounds using a 3.5cm metal biscuit cutter and place them in the paper cases. In a bowl, combine cream cheese, sugar, and lemon juice using an electric mixer until smooth.
  • Sprinkle gelatine over boiling water in a heatproof cup and stir with a fork until dissolved and liquid is clear. Let it cool. In separate bowls, beat egg white and cream with an electric mixer until soft peaks form.
  • Combine the gelatine mixture with the cheese mixture, stirring until well combined. Gently fold in the cream followed by the egg white. Spoon the mixture into patty pans and smooth the tops with a knife. Chill in the refrigerator for 30 minutes or until set.
  • Prepare berry topping by mashing half of the berries in a bowl with a fork, then adding the rest and stirring to combine. In a heatproof cup, dissolve gelatin in boiling water by stirring with a fork until clear. Let it cool a bit. Combine gelatin mixture and sugar with the berries, then spoon over cheesecakes. Chill in the refrigerator overnight for the topping to set and the biscuit bases to slightly soften.

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