Mini Berry Cheesecake
Serves 6-8, Prep time 20mins, Cook time 30mins
Makes 8 Small or 1 large Cheesecake
Ingredients
- 1 Pkt Sweet Short Pastry
- 500g cream cheese
- 1/3 cup sugar
- 1/2 tsp vanilla essence
- 3 eggs
- 1 tbsp Lemon Juice
- 1 Cup fresh or thawed raspberries
- 1/2 Cup sugar
- 1/4 cup water
- 1 scoop of Red Shot
Jelly Topping
- 100g raspberry coulis (buy from grocery store)
- 3g gelatine
- 3 tsp warm water
Method
Raspberry Coulis
- Heat all ingredients in a small pot. Bring to the boil and then turn off
- Allow to cool and then pass through a fine sieve. Set aside
Cheesecakes
- Roll out sweet pastry onto a tray 5 mm thick and press in the small bottomless moulds or line a large 25 cm tin with pastry and bake for 15 minutes at 150 degrees Celsius. Soften cream cheese in the microwave for 20 secs. In a mixing bowl mix cream cheese, sugar and vanilla until smooth, scraping the sides of the bowl. Add eggs and mix again until smooth
- Divide mixture between tins and swirl in 1 tbsp of raspberry coulis and bake at 100 degrees Celsius for 20 minutes and then rotate tray or tin and give a further 5 – 10 minutes
- Let cool completely. Put in fridge.
Jelly Topping
- Add gelatine to warm water and mix. Let sit for 5 mins until firm.
- Melt gelatine in microwave and mix into remaining raspberry coulis and let sit for 5 mins
- Carefully spoon 1 Tablespoon on the top of each cooled cheesecake or pour over large cake and return to the fridge to set for an hour
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