Little strawberry cheesecakes

Popular
Health score
1%
Little strawberry cheesecakes
75 min.
6
342kcal

Suggestions

If you're in search of a delightful dessert that combines simplicity and elegance, look no further than these little strawberry cheesecakes. Perfectly portioned for six, they make an ideal treat for gatherings or a sweet ending to a family dinner. The luscious blend of creamy ricotta, zesty lemon, and rich double cream creates a surprisingly light yet indulgent filling that will tantalize your taste buds.

Crafted with a buttery biscuit base, these cheesecakes are easy to whip up and sure to impress your guests. The refreshing strawberries, layered atop a glossy strawberry jam, not only enhance the visual appeal but also add a burst of natural sweetness to every bite. With a preparation time of just 75 minutes, you’ll find they’re perfect for any occasion, whether it’s a summer barbecue or a cozy night in.

What’s more, these cheesecakes boast a delightful balance of flavors and textures, making them not only a feast for the palate but also a treat for the eyes. With 342 calories per serving, they’re a tempting dessert that won’t derail your wellness goals. So gather your ingredients and get ready to bake something truly special. Your friends and family will be coming back for seconds – and thirds!

Ingredients

  • 50 butter 
  •  digestive biscuits crumbs crushed finely
  • 250 ricotta cheese 
  • 50 powdered sugar 
  • 0.5  juice of lemon 
  •  egg yolk 
  • 0.5 tsp vanilla extract 
  • 150 ml double cream 
  • tbsp strawberry jam melted
  •  strawberries halved

Equipment

  • bowl
  • oven
  • whisk
  • muffin tray

Directions

  1. Heat oven to 150C/130C fan/gas 2 and line 6 muffin tin holes with muffin paper cases. Melt the butter, stir in the biscuit crumbs until well mixed, then press as firmly as you can into the bases of each paper case. Chill them while you make the filling.
  2. Beat the ricotta with the sugar, lemon zest and juice, whole egg, egg yolk and vanilla. In another bowl, whisk the cream until it just holds its shape, then fold into the cheese mixture. Spoon evenly into the paper cases, right up to the tops, then tap the tin on the work surface to flatten the filling.
  3. Bake for 30 mins, then turn off the oven and allow to cool completely inside.
  4. To decorate, top each cheesecake with 1 tsp jam and a strawberry half.

Nutrition Facts

Calories342kcal
Protein8.05%
Fat61.25%
Carbs30.7%

Properties

Glycemic Index
28.67
Glycemic Load
2.97
Inflammation Score
-5
Nutrition Score
6.0678261052007%

Flavonoids

Cyanidin
0.1mg
Petunidin
0.01mg
Delphinidin
0.02mg
Pelargonidin
1.49mg
Catechin
0.19mg
Epigallocatechin
0.05mg
Epicatechin
0.03mg
Epicatechin 3-gallate
0.01mg
Epigallocatechin 3-gallate
0.01mg
Eriodictyol
0.12mg
Hesperetin
0.36mg
Naringenin
0.05mg
Kaempferol
0.03mg
Quercetin
0.08mg

Nutrients percent of daily need

Calories:342.05kcal
17.1%
Fat:23.55g
36.24%
Saturated Fat:14.04g
87.76%
Carbohydrates:26.56g
8.85%
Net Carbohydrates:25.88g
9.41%
Sugar:16.12g
17.92%
Cholesterol:99.99mg
33.33%
Sodium:171.47mg
7.46%
Alcohol:0.12g
100%
Alcohol %:0.13%
100%
Protein:6.96g
13.93%
Vitamin A:807.77IU
16.16%
Selenium:9.65µg
13.79%
Phosphorus:122.95mg
12.29%
Calcium:122.06mg
12.21%
Vitamin B2:0.2mg
11.78%
Manganese:0.14mg
7.21%
Folate:26.05µg
6.51%
Vitamin C:5.23mg
6.34%
Vitamin E:0.79mg
5.26%
Zinc:0.77mg
5.13%
Iron:0.86mg
4.78%
Vitamin D:0.65µg
4.32%
Vitamin B12:0.25µg
4.24%
Vitamin K:4µg
3.81%
Vitamin B1:0.06mg
3.76%
Vitamin B3:0.71mg
3.57%
Vitamin B5:0.34mg
3.39%
Magnesium:13.5mg
3.37%
Potassium:114.28mg
3.27%
Vitamin B6:0.06mg
3.24%
Fiber:0.68g
2.71%
Copper:0.05mg
2.42%