Individual Cheesecakes & Strawberries

This recipe was adapted from "Foods for Friends - Deserts"

• 100 grams sweet biscuit crumbs
• 90 grams toasted flaked almonds
• 90 grams white chocolate
• 60 grams unsalted butter

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 help remove the cheesecakes.

Put biscuit crumbs, almonds, white chocolate and butter in a bowl and stir until just combined, adding more butter if the mixture is too dry. Divide mixture among the muffin holes and use your fingers to press it over the bases and up the sides, smoothing with the back of a spoon. Refrigerate crusts while preparing the filling.

Filling:

• 2 teaspoons powdered gelatine
• 250 grams softened cream cheese
• 90 grams superfine castor sugar
• 1 teaspoon finely grated orange zest
• 2 tablespoons orange juice
• 125ml whipping cream
• 1 egg white

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

Beat cream cheese, sugar and orange zest in a small bowl and sprinkle with gelatine. Leave the gelatine to sponge and swell.

Beat 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.

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

Macerated Strawberries:

• 500 grams strawberries
• 1 tablespoon of superfine castor sugar
• 1/4 teaspoon finely grated orange zest
• 2 tablespoons orange juice

To make macerated strawberries, cut strawberries into small pieces. Combing the strawberries with the sugar, orange zest, and orange juice and refrigerate for several hours.

I have attached a photo of my outcome. :)