Strawberry Cheesecake In Individual Wineglasses Recipes

STRAWBERRY CHEESECAKE IN INDIVIDUAL WINEGLASSES

Steps:

• FOR THE BISCUIT LAYER - Mix all the ingredients together and reserve.
• STRAWBERRY LAYER - Place the lemon juice and water in a small saucepan and mix in the cornflower well.
• Bring to a boil, and when the cornflour has dissolved, mix in the sugar and the strawberries.
• Heat gently to dissolve sugar, then remove from heat and allow to and thicken.
• FOR THE CHEESECAKE MIXTURE - Soften the gelatin in the lemon juice and a spoonfull of water (if needed), for about 3-5 minutes.
• Heat the mixture gently over low heat in a small saucepan until the gelatine is completely dissolved.
• Meanwhile, whisk the cream cheese and sugar in a mixer OR blender on medium speed.
• When the sugar has dissolved, turn down the speed and add the yogurt and the gelatine.
• When the mixture is blended together, add the vanilla extract.
• TO ASSEMBLE - Place a biscuit layer in the base of six wine glasses.
• Add a good dollop of the cheesecake mixture, then add some strawberries.
• Cover each wine glass and chill for a few hours.
• Top with whipped cream and a sprig of mint just before bringing to the table.

MINI STRAWBERRY CHEESECAKES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line 6 cups of a 12-cup muffin tin with paper liners.
• Place melted butter for crust in a medium bowl. Stir in graham cracker crumbs and sugar until completely incorporated and mixture looks like wet sand.
• Divide crumb mixture evenly into the prepared muffin cups. Use the bottom of a glass to press the crumbs down until smooth.
• Bake in the preheated oven until golden, 5 to 6 minutes.
• While the crusts are baking, prepare filling: blend cream cheese in a stand mixer until smooth and creamy. Add sour cream and sugar and blend until smooth. Blend in vanilla. Add egg; mix on medium speed until well combined and smooth, scraping down the sides and bottom as needed.
• Remove crusts from the oven and spoon filling mixture over top. My liners were very close to overflowing; you can fill them all the way to the top.
• Return to the oven and bake until just slightly wiggly in the very center of the cheesecakes, 15 to 20 minutes.
• Remove from the oven and cool in the tin for about 15 minutes. Carefully transfer cheesecakes to a plate and place in the refrigerator to cool for at least 3 to 4 hours.
• Combine strawberries, sugar, and lemon juice in a small saucepan over medium heat; bring to a simmer. Reduce heat and maintain a low simmer, stirring occasionally, until sauce is thickened, about 15 minutes.
• Scrape sauce into a bowl and let cool until close to room temperature, 15 to 30 minutes. Cover and refrigerate until ready to use.
• When ready to serve, plate cheesecakes and top with a generous spoonful or two of the strawberry sauce.

STRAWBERRY CHEESECAKE IN A GLASS

Steps:

• In bowl, toss strawberries with sugar. Cover and set aside.
• In mixer bowl, beat cheese, milk, lemon juice and sugar until smooth, fold in whipped topping.
• Spoon 2 tablespoons crumbs into each of four 8 to 10-ounce stemmed glasses; top each with about 1/4 cup of the strawberries, 1/2 cup of the cream cheese mixture, then the remaining crumbs and strawberries, dividing equally.
• Serve immediately or cover and refrigerate up to 6 hours.