Bakers MINI Raspberry Cheesecakes
(01 Feb 2018)

Bakers MINI Raspberry Cheesecakes Expresso

Bakers MINI Raspberry Cheesecakes
 
Makes 12-14 small servings
 
Raspberry Coulis
200g Fresh or frozen Raspberries   
125ml Granulated Sugar                    
Juice of ½ Lemon
 
Method:
Poach the berries in the lemon juice and sugar until soft and syrupy.
Blend to a puree using the stick blender and then strain to remove the seeds.
Chill until ready to assemble.
 
Cheesecake Filling
250g Medium fat cream cheese
100g Icing sugar
2 leaves Gelatine
250ml Cream
5ml Vanilla essence
 
Method:
Whip 150ml of the chilled cream to soft peak and set aside in the fridge.
Soak the gelatine leaves in cold water. Squeeze out and melt over gentle heat. Keep warm while continuing with the next step.
Using a hand-mixer, mix the cream cheese, 100ml of the cream; vanilla and icing sugar together until smooth.
Stir in the melted gelatine, mixing until smooth.
Fold in the whipped cream until well blended through.
 
To Assemble:
2 packets Bakers mini tennis biscuits
1 punnet Fresh raspberries
 
Place a small teaspoonful of the raspberry coulis into the bottom of each shot glass.
Top with a spoonful of the cheesecake filling and then place a mini biscuit on top.
Spoon another layer of the cheesecake filling over the biscuit to fill the glass.
Decorate with a second biscuit and a fresh raspberry.
Drizzle with a little of the remaining couils.

 

 

 

 

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