Individual Strawberry Cheesecake
Discover delicious creamy individual cheesecakes on a crunchy speculoos base, enhanced with a fresh and tangy strawberry sauce.
6 people.
Easy
€€ - €€€
330 kcal/serving
Préparation
Whisk gently to avoid incorporating air (Flexible Whisk and 1L Mixing Bowl) the cream cheese, sugar, egg, and vanilla.
Chop (SuperSonic Chopper tall) the cookies into pieces to reduce them to powder, then add the butter and blend to get a coarse crumb (crumble).
Spread the cookie crumble in the Soft Cake Mold, pressing down firmly with the back of a spoon, then spread the cream cheese mixture on top. Tap the mold lightly to release any air bubbles from the mixture.
Bake for about 20-25 minutes, low in the oven preheated to conventional heat, Th 6 or 180°C. The cheesecakes should puff up and dome (they will deflate as they cool).
Meanwhile, blend the strawberries (reserve 3 strawberries for decoration), powdered sugar, and lemon juice (clean SuperSonic Chopper tall). Cut the reserved strawberries in half.
Let cool completely in the refrigerator before carefully unmolding by running a Thin Spatula around the edges.
Spread the strawberry sauce over the cheesecakes and decorate with a half strawberry.
Tip: To enjoy the cheesecakes warm, place a paper liner in the mold cavities and proceed as directed in the recipe. You can replace the strawberry sauce with jam.
Ustensiles
Ingrédients
- 300 g of Philadelphia cream cheese (at room temperature
- 70 g of sugar
- 1 egg
- ½ tsp of liquid vanilla (optional)
- 90 g of speculoos (petit beurre or shortbread)
- 50 g of soft salted butter (not melted)
- 200 g of strawberries
- 15 g of powdered sugar
- ½ lemon juice