Heylo! I am still riding on the launch high, and decided to celebrate with these little treats. Its a tiny healthier version of my regular cheese cake recipe (which I will post soon). Its tiny size helps immensely with portion control, and can be dressed up very simply with macerated fruit. Oh and the clean up is so much easier.
Again its one of those deserts that you cant really fail at, because there is no baking involved. By the end of this experience you will find you made a new baking friend in gelatin! It helps with fixing any glitches you may encounter.
On a different note with Easter on its way this dessert will please any soul and is an awesome make ahead recipe.
Prep time: 30 minutes | Setting time: 2 hours | Makes 30 mini cheese cakes
** Substitutions provided at the end of the recipe
- 1/2 cup fine sugar
- 1 1/2 packets of gelatine, 1 1/2 tablespoon
- 250 ml whipping cream, cold
- 250 gm light cream cheese, room temperature
- 1 box of lemon jelly
- 1/2 cup cottage cheese, puréed to a fine paste **
- 1 pack thin chocolate wafers (like a thin biscuit, not the layered with filling kind) **
- 1/4 cup lukewarm water
- 1 cup hot water
- baking cups/muffin liners
- muffin pan
In a small bowl bloom the gelatin in 1/4 cup lukewarm water for 5 minutes. Add the jelly mix to the cup of hot water, stir to melt all the crystals. Add the bloomed gelatin and stir till the gelatin has melted. Set aside to cool to room temperature.
In a bowl cream the cheese and sugar till it forms a smooth paste. Add the jelly (with gelatine), and the cottage cheese and mix well smoothing out all lumps.
Whip the cream, till it forms soft peaks, and add it to the cheese mixture and mix well.
Pour into the muffin pan lined with the liners, saving a little room at the top. Finish off by adding a wafer, making sure the bottom faces up.
Refrigerate for a couple hours till the cheese cakes have set. Carefully peel away the paper lining and serve with macerated strawberries and a garnish of mint.
SUBSTITUTIONS AND TIPS:
- If you cannot find cottage cheese it is quite simple to make a version of it at home. To 1 litre of milk heated to just below a boil, add 2 table spoons of vinegar and let it curdle. Strain through a cheese cloth (muslin cloth) or strong kitchen paper towel.
- The chocolate wafer can be replaced by a vanilla one. If you have trouble finding it, use this crumble to top it.
Crumble: grind 1 pkg tea biscuits to a powder and mix in 1/4 cup melted butter. You should be able to press it into a ball. Now that you have achieved the texture, sprinkle it over the cheese cakes and press down a little to form a crust. Remember if you are following this method, make sure you have set the cheese cakes in the fridge for at least 45 minutes before putting on the base. They need to be able to with hold the force when you press on the base.
- If you want to make a single large cheese cake, line the bottom of a spring form pan with parchment paper, and press on the above crumble, and set it in the fridge for 15 minutes before pouring on the cheese mixture. It will take longer to set, about 3 – 4 hours.
- Sometimes the cottage cheese is hard to purée. If you find yourself in such a predicament, use a blender. Blend the cheeses with the sugar and the jelly mixture till smooth. Pour into a bowl and mix in the cream.