/ / Recipe for Mini Cheesecake with Strawberries

Recipe for Mini Cheesecake with Strawberries

  • Crackers - 1 1/2 cups (approximately 10-12 pieces)
  • Of sugar - 3 st. Spoons
  • Salt - 1/4 teaspoons
  • Unsalted butter - 6 items. Spoons
  • Packaging cream cheese room temperature - 1 piece (240 g) stuffing)
  • Sugar powder - 1/2 Cups (filling)
  • Vanilla extract - 1/2 teaspoonfuls (filling)
  • Thick chilled cream - 3/4 Cups (filling)
  • Strawberry jam - 6 Art. Spoons (filling)
  • Strawberry berries - 6-8 pieces (stuffing)

1. Preheat the oven to 190 degrees. Fill the form for muffins with paper liners. In the food processor combine the crackers and sugar. 2. Add salt and butter, stir until mixture is like wet sand. 3. Divide the mixture between the paper inserts in the mold, tightly pressing it to the bottom and edges. Bake in the oven until the crusts have browned and become fragrant, about 10-12 minutes. Allow to cool in the form at room temperature. Whisk the cream cheese in a medium bowl for 3 minutes. Add sugar powder, strawberry jam, vanilla extract and beat until homogeneous. 5. In another bowl, whip the cream to a creamy consistency, about 2-3 minutes. 6. Carefully add whipped cream to the cheese mixture, 1/3 at a time. Then gently mix with the coarsely chopped strawberries. 7. Put the mixture on top of the cooled crusts in a mold and put in the refrigerator for 1 hour or overnight. 8. Before serving, decorate the mini cheesecake with half strawberries.

Servings: 10

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