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https://www.lifestylefood.com.au/recipes/14816/mini-ginger-lemon-cheesecake-topped-with-strawberries-served-with-a-strawberry-fresh-fruit-puree-liqueur

LifestyleFOOD.com.au

Mini Ginger Lemon Cheesecake topped with Strawberries served with a Strawberry Fresh Fruit Puree Liqueur

Warren's Dessert, Series 3, Come Dine with Me Australia.

Ingredients

  • Biscuit Base:

  • 200g of ginger nut biscuits

  • 100g melted butter

  • Filling:

  • 250g softened cream cheese

  • 1/3 cup of caster sugar

  • 1 tbsp lemon juice

  • 1 tsp of lemon rind

  • 1 egg

  • 100ml thickened cream

  • Strawberry Fresh Fruit Puree Liqueur:

  • 200ml strawberry Liqueur

  • 500g fresh strawberries

  • ¼ cup caster sugar

Method

  • Bisuit Base::

  • 1.

    Crush the biscuits in a food processor.

  • 2.

    Add the melted butter until well combined.

  • 3.

    Spread the mixture evenly amongst the 10 cases and firmly press the mixture into the base using the back of a spoon.

  • 4.

    Cover and refrigerate for 30 minutes.

  • Filling::

  • 1.

    Beat the caster sugar and cream cheese until smooth and creamy.

  • 2.

    Add the egg and beat until well combined.

  • 3.

    Add lemon juice, lemon rind and cream until combined and then divide the mixture evenly among cases.

  • 4.

    Bake in oven for 20 minutes.

  • 5.

    Remove from the oven and leave in the pan for 30 minutes or until cooled completely (this will prevent cakes from cracking).

  • 6.

    Cover and refrigerate for 1 hour.

  • Strawberry Fresh Fruit Puree Liqueur::

  • 1.

    Top and puree the strawberries, then add the liqueur and sugar and combine into a ‘sauce’ texture.

Notes

SERVING

Remove cheesecakes from cases, place sliced strawberries on the top and dust with icing sugar.
Drizzle the pureed strawberry fruit liquor across the plate and set cheesecake down.
Serve with whipped cream or ice-cream.


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