Mini Cheesecakes with Macerated Berries

Have I told you that I have a thing for cream cheese? No matter it's on the icing or filing for the cake. They are so delicious. I should have made this couple weeks ago when my oven broke down but the idea just came up after everything is fixed as they are not baked but refrigerated overnight. However, this dish is on my must to do recipe list and I always spoil myself with sweet treat on Sunday afternoon. 

The advantage of making mini cheesecake, of course that all the hard work is done well in advance, this is suitable for those who plan for party or special occasion on the day after.  

Mini Cheesecake with Macerated Berries

Ingredients

100 g Sweet Biscuit Crumbs

90 g Toasted Flaked Almonds, lightly crushed

90 g White Chocolate, chopped, melted

60 g Unsalted Butter

Filling

2 teaspoons Powdered Gelatine

250 g Cream Cheese

90 g Caster Sugar

1 teaspoon finely grated Orange Zest

2 tablespoons Orange Juice

125 ml Cream, whipping

1 Egg White, at room temperature

Method

1. Lightly grease a 12 hole standard muffin tin, Line each hole with two long strips of baking paper in the shape of a cross to hep remove the cheesecake.

2. Put the biscuit crumbs, almonds, white chocolate and butter in a bowl and stir until just combined.



3. Divide the mixture among the muffin holes and use the small cup (anything that slightly smaller than the muffin hole) to press it over the bases and up the sides, smoothing with the back of a spoon. Refrigerate the crust while preparing the filling.

4. To make the filing, put 1 tablespoon water in a small bowl and sprinkle with gelatine. Leave gelatine to sponge and swell.

5. Beat the cream cheese, sugar and orange zest in a small bowl with electric beaters until light and creamy. Beat in the orange juice until combined. Stir in the gelatine mixture.

6. Whip the cream until soft peaks form. In a separate bowl, whisk the egg white with a clean whisk until soft peaks form. Fold the cream and egg white into the cream cheese mixture. Spoon into the prepared crust and refrigerate for several hours or overnight or until set.

Macerated Strawberries


Ingredients
250g Mix Strawberries and Blueberries
1 tablespoon Caster Sugar
1/4 teaspoon finely grated Orange Zest
2 tablespoons Orange Juice


Method
Cut the strawberries and blueberries into small pieces. Combine the berries with sugar, orange zest and orange juice and refrigerated for several hours



To serve, carefully remove the cheesecake from the muffin tin and top with few berries