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Little chilled strawberry cheesecakes, speculoos base
Sweetened condensed milk stands in for gelatine here to stabilise the mousse, a shortcut that skips soaking any sheets. The mould's flexible cavities release these little cakes without ever damaging their crumbly base.
- Total time
- 135 min
- Prep
- 15 min
- Cook
- 0 min
- Rest
- 120 min
Ingredients
Method
Reduce the biscuits to fine crumbs in a chopper, add the butter and blend again until sandy.
Press this mixture into the cavities of the Tupperware silicone moelleux mould and put the mould in the fridge.
Set 3 small whole strawberries aside for finishing. Blitz the rest with the icing sugar and lemon juice into a coulis; push it through a fine sieve if you'd like it smooth.
In a bowl, beat the cream cheese and sugar with a whisk until no lumps remain. Add the condensed milk, vanilla and 60 g of the coulis, then whisk until even.
In the Speedy Chef, whip the very cold cream with the mascarpone until it holds its shape, then fold it gently into the mixture above with the silicone spatula.
Pour this filling over the bases and chill for about 2 hours (or 45 minutes in the freezer).
Carefully ease each cheesecake out of the mould and top with the rest of the coulis and half a strawberry.
