Wednesday, September 22, 2010

Mini Strawberry Cheesecakes with Ganache


After reading a blog post Heidi wrote, from 'Apples Under My Bed' about dairy, you can read the post here. I was inspired to eat more dairy. I love cheese, there is no hiding that I love it anytime of day, breakfast, lunch, dinner and snacks.

In saying that though I don't eat huge amounts of it. I like to have good quality food as much as possible, but small amounts. So a nice little slice of brie, with some pink lady apples is a heavenly snack to me. I believe you can spoil yourself within reasonable amounts. So I love nothing better than taking a recipe I adore, and down sizing it!

I also try not to use as much sugar or butter as most recipes ask. Don't get me wrong I am a huge fan, but my father has diabetes. So it is always in the back of my mind not to over indulge my sweet tooth too much.

Hubby and I went to Newcastle Farmer's Market on the weekend, and bought a very large tub of strawberries for only $10!! I have them sitting in a very large bowl, and we have been snacking on them. Then it occurred to me I could combine the love I have for cheese with these luscious strawberries, in the form of a cheesecake! These mini cakes are not to sweet and really had a strawberry hit. If you want you can add sugar to taste. Add extra sugar by the tablespoon until you are happy with the batter.

But I can't resist a cheesecake. Especially a cute little pink strawberry MINI version, that way it is more of a portion control size. And not a huge slice. Unless, you have more than one....

Makes 6 Texas muffin sized cakes.

Biscuit Base
10 plain biscuits
50 grams butter melted
1-2 tablespoons desiccated coconut to taste, I used 2 tablespoons.
1 tablespoon cocoa, optional. I didn't use the cocoa but thought it would really bring out the ganache.

Filling
200 grams cream cheese, room temperature
1/4 cup sour cream
2 eggs, room temperature
1/4 cup vanilla caster sugar
16 strawberries
2 teaspoons plain flour

Ganache
60grams dark chocolate
1 1/2 tablespoons cream

Line the cupcake tin with cupcake pans, preheat the oven 160C fan forced.
Blend the biscuits, until it resembles breadcrumbs. Add the melted butter, coconut and cocoa. Mix by hand and press into patty pans. Place it in the fridge to harden for 30 minutes.


Blend 10 strawberries with the caster sugar. Set aside. Mix the cream cheese with the sour cream. Add the eggs one at a time. Add the strawberry sugar mixture. Then add the flour.


Bake for 20 minutes. Leave them in the oven with the door ajar to cool for at least 15 mins. They will puff up when cooking then flatten once cooled. Leaving them to cool slightly in the oven will help to prevent cracking. Pull them out and set aside to cool completely. Then place in the fridge to chill for about 1 hour.


Warm the cream then add the chocolate, stir until shiny and melted. Spread the shiny ganache onto cheesecakes. Top with a strawberry.
You can double the ganache and have it drip over the sides, but I like the strawberry flavour to come through, not the chocolate.


5 comments:

  1. mmm strawberry cheesecake, yum! I have just saved the recipe, thanks so much :)

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  2. Thank you j! I hope you love them as much as i did!

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  3. Oh snap! Thanks for the link, Leah :) Loving the portion control with these, I like to do that with desserts - no way you can overeat & regret it! These look soooo lush and fresh!
    Heidi xo

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  4. They're very cute indeed! And I'm loving the glut of strawberries at the moment too! :)

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  5. Oh YUM! I cant wait to make these. I LUUUURRRVVVEEE strawberries!!!

    Sophia Xx

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