Tell me if these mini strawberry cheesecakes are not just super cute? After a long winter full of colds, that have emptied my body and soul, as soon as I saw some strawberries at the market I decided that spring has officialy began. It does not matter if we have only about 10 degrees (°C) in the morning. I have pulled out my spring coat and I am officially convinced that I am right and the thermometer is not. These delightful cheesecakes are the reflection of my mood in both presentation and flavor.
For the pastry I used an old recipe that I often use (I think it is Maestro Montersino’s recipe) with a pinch of salt that breaks the sweet and velvety taste of the cream cheese filling. This time I created the filling using gelatin sheets and whipping cream together with the mix of cream cheese, white chocolate and lemon zest to create this very delicate and spreadable consistency. The cheesecake part is covered with fresh and sweet strawberry gelèe thet is perfect for this dessert.
- 180 g fresh strawberries
- 60 g white sugar
- 1 tsp lemon juice
- 5 g gelatin sheets
- 125 g cake flour or all-purpose flour
- 75 g soft butter
- 50 g powdered sugar
- 1 egg yolk
- 1 pinch of salt
- lemon zest to taste (me 1/2 lemon)
- 1/2 tsp vanilla extract
- 2 g gelatin sheets
- 100 ml cold whipping cream
- 80 g cream cheese
- 30 g white chocolate
- 10 ml milk
- 15 g powdered sugar
- lemon sezt to taste (me 1/2 lemon)
12 hours waiting time.
For this mini strawberry cheesecakes recipe I used silicone mould Kit Mini Tarte Twist made by Silikomart.
Instructions for the strawberry gelée
Prepare the strawberry gelée the night before. Blend the strawberries and pass them through a fine sieve to eliminate the seeds (optional step). Soak the gelatin in cold water for 10 minutes.
Take about half of the strawberries, add sugar and lemon juice and stir. Pour into the saucepan and bring to a boil while stirring often. Turn off the heat and add well-squeezed gelatin. Stir to make it melt completely. Add this mixture into the rest of blended strawberries and mix well then pour into a silicone mould. Place in the refrigerator to make it become firm then place the mould in the freezer to freeze the gelée completely.
Instructions for the crust
Place flour, soft butter, icing sugar and a pinch of salt in a blender with blade attachment or alternatively put all the ingredients in a bowl. Turn on the blender and blend briefly until the mixture becomes similar to sand. If you prepare the dough by hand just crumble the butter with your fingers together with the flour.
Add lemon zest, yolk and vanilla extract. Work briefly to mix all the ingredients. Wrap in plastic wrap, or if you try to save the World from futile plastic waste, into a small container with a lid, and place the dough in the refrigerator for half an hour minimum. i put the dough in the fridge for whole night.
The next morning, divide the mixture into five equal parts. Roll out each part to a thickness of about 3 mm. Using a slightly smaller glass than the micro perforated moulds, cut out a circle and set aside. Use the rest of the dough to create a dough strip that is high as the edge of the mould. Lay the cut strip along the edge of the micro-perforated mold and press lightly to adhere (cut out the excess pastry). Place the circle on the bottom and use your fingertips to make it match perfectly. Place in the refrigerator and proceed in this way with another 4 pieces of pastry dough.
Lay your uncooked crust shells on a completely flat baking pan covered with an air mat or with baking paper. Cook in a preheated static oven at 180 °C for about 20 minutes. Remove from the oven and let them cool down completely.
Instructions for mini strawberry cheesecakes
To prepare the cream cheese filling put the gelatin in cold water for at least 10 minutes. Meanwhile melt white chocolate over water bath together with lemon zest, cream cheesec and milk. Mix well until all the ingredients are well blended. When the mixture is quite warm (almost hot), add squeezed gelatin and mix well to make it completely dissolve. Put aside and let it cool down.
Whip the cream until medium peaks form. Add powdered sugar and briefly whip to incorporate.
Gradually add the whipping cream into the cheese mix and stir in gently with a spoon until the whipping cream is incorporated.
Fill each shell with the prepared cream. Place in the refrigerator to make it it slightly more firm.
Meanwhile, gently remove frozen gelée from the mould and place at room temperature to let it defrost slightly. Place them on the top of prepared cheesecakes. Serve your mini strawberry cheesecakes once the strawberry gelée is completely thawed. To be store in the refrigerator.
lot of love. B.
If you liked this recipe for mini strawberry cheesecakes with strawberry gelée maybe you should also try my favorite: Cake with creamy coconut cardamom filling and strawberry gelee
This recipe is made thanks to the collaboration with Silikomart – a company specializing in the production of silicone moulds and pastry, kitchen and ice cream utensils.