I was thinking to myself the other day, what I would pick as my favourite dessert given the choice. Say for instance I was stuck on some remote tropical island, and I had to pick one dessert for the rest of my days there (a girl can dream, can she not??). Anyway, after some deliberation as I brushed my teeth before bedtime, I finally decided that I would pick cheesecake. There is something about the velvety smoothness, combined with a crunchy, biscuity base that brings a unique kind of contentment after a gruelling day. And come on, cheese in a dessert? I think the person who come up with the idea must have been some sort of culinary Einstein.
The only thing better than cheesecake, is cute little mini cheesecakes which you can enjoy all for yourself. Not only do they look great for parties, but you can easily tweak the recipe to make individual cheesecakes for 1 person or 20 people. The measurements for this recipe serve 3 individual portions.
If you’re looking for a quick yet impressive dessert for the upcoming Eid al Adha celebrations, I would certainly recommend this recipe. It has all of the creamy smoothness and crunch that you would expect from a cheesecake, and a super easy strawberry compote made using my favourite strawberry jam and fresh strawberries. It is sweet without being at all cloying. If you’re feeling experimental, why not try cherry or blueberry instead of strawberry?
- 6 digestive biscuits
- 2 1/2 to 3 tbs butter melted butter
- 10 tbs double cream
- 1 cup cream cheese
- 2 1/2 tbs sugar
- 1 tsp vanilla
- Squeeze of lemon juice
- 2 tbs strawberry conserve/jam
- Handful of strawberries, chopped
- Place biscuits in a sandwich bag and crush them using a rolling pin. Alternatively use a stick blender or processor. Empty out biscuits into a bowl and add melted better. Mix together until butter is well absorbed. Divide between the glasses and press the biscuit mixture down firmly to form base. Set aside.
- In a bowl, add double cream and cream cheese, sugar, lemon juice and vanilla. Whisk together until soft peaks form. Spoon the mixtures on top of the biscuit base and smooth out the tops so they are flat.
- Place a small saucepan or pot on a low heat on the stove. Add in the chopped strawberries and and strawberry conserve. Stir together and let it cook on a low heat for 3-5 minutes until the strawberries have softened and the conserve has turned a little runny. Remove from heat and allow to cool down.
- Once cooled, spoon the strawberry compote on top of the cheesecakes. Place the cheesecakes into the fridge to set, for at least 1 hour up to overnight.