Episode 1 of #SmallServeDesserts, a series where I bring to you recipes for people who want to experiment with baking in small batches and want to avoid investing in ingredients in big quantities ❤️✨ with these recipes I want to give you the confidence to experiment baking something new without worrying about failure or wastage 💪
Today let’s make my all time favourite strawberry cheesecake that gets ready in no time and tastes so so good 🙌🏻🥰 So what are you waiting for ?
Try this delicious recipe and have a party for one today 🫶🏻🫶🏻
Ingredients- 🍓6 digestive biscuits 🍓3 tbsp melted butter 🍓½ cup cream cheese, softened 🍓2 tbsp heavy cream 🍓1/2 tbsp corn flour 🍓1/2 tsp vanilla extract 🍓1/4 cup condensed milk 🍓3 strawberries, puree 🍓2 extra strawberries, chopped
Instructions: 1. In a blender, add biscuits and process them until fully crushed. Now add melted butter and blend again. 2. Transfer the biscuit crumbs into a 4” inch springform pan and press down evenly. Set it in the fridge for 10-15 minutes. 3. In another bowl, add cream cheese, heavy cream, condensed milk, cornflour and vanilla extract. 4. Mix until the batter is fully combined. 5. Now transfer this on top of the biscuit base. Seal the bottom of the springform pan with two layers of aluminum foil so nothing leaks out. 6. Place the cheesecake tin in a bigger baking dish with hot water creating a water bath. 7. Bake in a preheated oven 160 celsius for about 40 mins. 8. Once baked fully run a knife around the edges while the cheesecake is still warm. 9. Transfer the cheesecake into the fridge to cool for about 2-4 hours. 10. Top it up with strawberry puree and chunks. 11. Slice it and enjoy!
Can’t wait for you to try this recipe and stay tuned for more episodes in this series
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