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Little Baked Cheesecakes with Strawberry Sauce
These little cheesecakes bake on a buttery speculoos crumb and come topped with a strawberry sauce made in minutes. The silicone moelleux mould gives them clean, even sides, and once well chilled they release easily with a thin spatula run around the edge.
- Total time
- 160 min
- Prep
- 15 min
- Cook
- 25 min
- Rest
- 120 min
Ingredients
Method
Set the oven to 180 °C (350 °F), conventional heat.
In the 1 l mixing bowl, gently stir together the cream cheese, sugar, egg and vanilla, mixing lightly so as not to trap air.
Grind the biscuits to a fine powder in the SuperSonic Chopper Tall, add the butter and pulse again to a slightly coarse crumb.
Spoon the crumb into the cavities of the silicone moelleux mould, then top with the cream cheese mixture. Tap the mould gently to release trapped air.
Bake on the lower shelf for 20 to 25 minutes: the cheesecakes should look puffed and rounded on top, and will settle as they cool.
Meanwhile, set 3 strawberries aside and halve them. Blitz the rest with the icing sugar and lemon juice in the rinsed chopper.
Chill thoroughly in the fridge, then run a thin spatula around each edge to turn them out. Spoon the sauce over and top each with half a strawberry.
