Mini cheesecake with raspberries

Cheesecake mini recipe

Hooray for simple desserts that are anything but simple in taste!

This recipe was supposed to be posted in advance of Walpurgis Day (the day when 30.000 students in Uppsala parties like it was the end of days while the rest of us reminisce the good old days and have the first BBQ for the season), but because there were racks of lamb to marinate, ganaches to make and a mouthwatering collection of dryckjom (beverages) there was no time to sit down at the computer and scribble down recipes. 

Instead, think of it as something to remember when planning Midsummer.

If you have many guests and we’re not talking a formal dinner with freshly glad linen cloth it’s a nice and refreshing thing to serve desserts in single serving packages. Talk to your local baked or pastry chef and ask them if they have suitable boxes. Disposable packages may not be the best from an environmental perspective, but with a dozen of guests and tons of food, it was nice to just open the garbage bag and get rid of the problem instead of spending the early morning doing dishes.

Cheesecake comes in two major variations – baked or chilled. With Digestive-bottom, cream cheese filling and then something healthy on top it’s probably one of the most appreciated features of our summertime fika. Since you can prepare it a day before it is served, it is a perfect way to avoid the stress and panic when everything should be done at the last moment.

Since my molds were made of plastic, I choose the chilled version. A little controversial if you’re a conservative baker so, to avoid tensions, I added a little baked feature.

To guarantee success, use real vanilla (ie a bean or grounded vanilla), don’t be shy with the lemon zest and make sure that the middle layer has solidified before pouring the final layer of raspberry gel.


Mini cheesecake with raspberries

Time: 1 hour
Servings: 10

  • 200 g Digestive biscuits
  • 100 g butter
  • 1 yolk + 2 egg whites
  • 2 sheets of gelatine or 1 tsp gelatine powder
  • 200 g cream cheese
  • 100 g creme fraiche
  • 150 g powdered sugar
  • 1 vanilla bean or 2 tsp of vanilla powder
  • Zest and juice of 1/2 lemon
  • 250 g frozen raspberries
  • 2 sheets of gelatine or 1 tsp gelatine powder
  • 50 g water (1/2 dl)
  • 50 g sugar (cirka 1/2 dl)
  1. Pre-heat the oven to 175 C (350 F)
  2. Ground the biscuits properly. Use a mixer or put them in a kitchen towel and smash them to pieces using a rolling pin (and it’s good fun too!). A mortar and pestle is also a great alternative. No matter what you use, make sure there are no lumps left.
  3. Brown the butter (brown it until you can smell the nuttiness, THEN stop) and let cool.
  4. Mix butter and crumbs and press onto bottom of a spring form or use a silicon mat. Bake for 10 minutes and then let it cool.
  5. Whisk egg whites until you can form peaks.
  6. If you use sheets of gelatine now’s a good time to soak them in cold water.
  7. Using a spatula mix yolks, cream cheese, creme fraiche, powdered sugar, the scraped vanilla bean and zest.
  8. Heat the lemon juice until almost boiling and then dissolve the gelatine in the juice. Let cool a couple of minutes and then add to the cheese-mix.
  9. Add a layer of crumbs in the bottom of the mold you’re using to serve the cake (Yes, it’s still crumbly and not at all cake-like). Gently press with a finger all over the crumbs. Using a piping bag (or whatever you prefer), pipe approximately 40 g in each form. Gently tap the mold to remove air pockets. Let set completely in the fridge before continuing.
  10. Bring the raspberries to a bowl and pass through a sieve.
  11. Soak the gelatine if you use sheets. Bring water and sugar to a boil. Dissolve gelatine in the syrup and add 1 dl of the raspberries. Let cool and then spoon onto the layer of cheese-mix. Return to fridge to set.
  12. For a little bit of a crunch, ad a mini-meringue on top seconds before serving.

 

 

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