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Cheesecake is one of my favourite desserts. So naturally, whenever I get an opportunity to make it, I take it. However, this time, I took a little spin on the big, classic cheesecake and decided to divide it into portions to serve to my guests in wine glasses which would look so much cuter and sophisticated!
So, if you would rather make a big, round cheesecake, follow the same recipe and just assemble it in a flan dish instead!
For the initial steps, you will need:
8-12 small wine glasses
250g digestive biscuits, crushed finely
100g butter, melted
1. Pour the melted butter on to the crushed digestive biscuits and mix using a wooden spoon. Try to avoid big clumps of butter and combine evenly.
2. Divide the biscuit mixture evenly between your glasses. I didn't have enough glasses so I used some bowls as well!
3. With a teaspoon, smooth the biscuit layer down evenly. Don't worry about this being too neat, you just need to make sure that the sides are nice and firm.
4. Leave in the fridge to cool and set for 1 hour.
For the cream cheese mixture, you will need:
600g cream/soft cheese
100g icing sugar
A 284ml pot of double cream
1/2 teaspoon vanilla essence
5. For the cream cheese mixture, combine the cream cheese with the icing sugar and vanilla essence with an electric mixer until smooth.
6. Add the double cream, and again, mix with the electric mixer until well-combined.
7. Spoon the cream cheese mixture on top of the chilled biscuit bases. Don't worry about getting the sides messy because I have a way of sorting that later!
8. Use a teaspoon to smooth down the mixture, making sure not to leave any bubbles of air in the sides.
9. With your index finger under a baby wipe, run it along the inside walls of each glass to clear them up.
10. Leave to chill in the fridge overnight.
For the strawberry sauce, you will need:
100g fresh strawberries
granulated sugar
1/2 cup water
11. Cook the strawberries, sugar and water in a small saucepan, then leave to cool
12. Sieve the strawberry mixture, using a spoon to mash the pulp and collect the sauce in a bowl.
13. Leave to cool in the fridge overnight.
For decoration you will need:
1 heaped tbsp icing sugar
Fresh berries (I used sliced strawberries, blackberries and blueberries)
14. Spoon the strawberry sauce on top of each portion.
15. Top with fresh berries and a dust of icing sugar to serve! Note: only add the icing sugar when you are about to serve otherwise it will be absorbed.
I hope you enjoy making these delicious summer cheesecakes!
Love, SS xx
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