Yields12 Servings
 100 g unsalted butter, melted
 1 ½ tbsp granulated sugar
 200 g shortbread biscuits, crushed
 100 g strawberries, hulled
 1 tbsp caster sugar
 500 g full-fat cream cheese
 2 tbsp cornflour
 175 g caster sugar
 Finely grated zest of 2 lemons
 2 large eggs
 4 tbsp crème fraiche
To decorate
 12 small strawberries, sliced
 A few small mint leaves

Preheat the oven to 160C/Gas3; line a muffin tray with 12 deep paper cases; stir the melted butter and granulated sugar into the crushed biscuits and divide evenly between the paper cases; press down with the back of a teaspoon; bake for 10 minutes then remove from the oven and leave to cool


For the strawberry puree, put the berries into a food processor with the tablespoon of sugar and blend until smooth; rub through a fine sieve into a bowl and discard the seeds


For the filling, beat the cream cheese, cornflour, sugar and zest together until smooth, then lightly beat in the eggs and crème fraiche; transfer the mixture to a measuring jug so it is easy to pour


Add a little puree to the top of each biscuit base; divide the filling equally between the paper cases, then drop ½ teaspoon of the remaining puree into the centre of the mixture and swirl with a cocktail stick; bake for 25 minutes until puffed up and nearly set, but still slightly wobbly in the centre; they will firm up as they cool; chill for at least 4 hours


Decorate the cheesecakes with the sliced strawberries and mint leaves.

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