Flair Magazine 50
Single-serving cheesecakes served in glass jars make up a charming and simple alternative to their full-sized cousins. The cheesecake mixture does not have to be cooked, thereby meaning a quicker and effortless execution. These little layered cheesecakes are perfect for parties and to impress others as gifts. Make sure to serve them chilled for the ultimate delectable texture.
Ingredients
Biscuit Base:
200g biscuit or cookie crumbs
75g butter, melted
Cheesecake:
225 grams cream cheese, (room temperature)
1/3 cup sugar
1/2 cup whipping cream
1 tbsp lemon zest
1/2 tbsp orange zest
Seeds from 1 vanilla pod
Berry Sauce:
225 grams, frozen mixed berries
2 tsp sugar
Juice from ½ a lemon
½ tsp lemon zest
Fresh berries, for garnish
Method
- Start by making the biscuit base. Combine biscuit crumbs with melted butter and stir until incorporated. Divide evenly in jars.
- For the cheesecake mix, whip the whipping cream to stiff peaks and set aside. In a stand mixer, beat the room temperature cream cheese and sugar for a few minutes till smooth and creamy. Add the seeds from a vanilla pod or use 1 tsp vanilla extract instead. Add zest from lemon and orange and mix until thoroughly incorporated. Fold in the already whipped cream with a spatula until it is very creamy. Add the mix to a piping bag and set aside.
- For the berry sauce, add the mixed berries to a saucepan with the sugar, lemon juice, and zest. Heat on medium heat for a few minutes until the result is a sauce-like consistency. Set aside to cool.
- To assemble, Pipe a layer of cheesecake mousse into the biscuit base and add a few tablespoons of the sauce on top. Garnish with fresh berries and cool in the fridge for at least 3 hours before serving.
By: Kareem Abdelrahman
