This little cheesecake will be everyone's favorite. Its size is perfect for a dessert table or for those who want to enjoy a small treat. It is creamy and the tart flavor of the strawberry balances the sweetness, making this cheesecake a favorite for many. Try it.
Preheat oven to 180° C for 5 minutes.
For the strawberry sauce, blend the strawberries with sugar and water.
Mix the cookies with the butter until a paste forms, place a tablespoon and a half in each cup and press to form the base. Beat the cream cheese until smooth and, while continuing to beat, gradually add the sugar until fully incorporated; add the cream, vanilla essence, and finally the eggs one at a time. Pour the cheese mixture until 3/4 full; add a bit of the strawberry sauce and swirl it into the mixture with a toothpick until it looks marbled. Bake for 30 to 40 minutes or until a toothpick inserted comes out clean. Refrigerate for 3 hours.
Whip the cream at high speed and gradually add powdered sugar to taste until stiff peaks form. Decorate the mini cheesecakes with a bit of cream, sauce, and a strawberry.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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