Mini cheesecakes

1. Preheat the oven to 180°C and line a muffin tray with cupcake cases.

2. To make the base, place the biscuits in a Ziploc bag and crush using a rolling pin or process in a food processor.

3. Combine the crushed biscuits with the butter. Divide the biscuit mixture between the muffin cases and flatten using the back of a spoon.

4. To make the filling, place the cream cheese in a bowl and beat to soften. Add the sugar and vanilla extract and combine well. Beat in the eggs one at a time until just combined. Mix in the 1/4 cup cream.

5. Spoon the filling into the muffin cases until three-quarters full. Bake for 15–20 minutes; they will puff up as they bake and flatten a little as they cool. Cool completely before topping with whipped cream and the chocolate-dipped strawberries.

6. To make the chocolate-dipped strawberries, line a baking tray with greaseproof paper. Place the dark chocolate and white chocolate in two separate bowls. Melt the chocolate by putting each bowl over a separate pan of hot water, or in the microwave for 30 seconds at a time, stirring in between.

7. Dip half the strawberries into the dark chocolate holding the stems, then twist and allow the excess chocolate to drip off. Place on the baking tray.

8. Dip a fork into the white chocolate and drizzle over the dipped strawberries. Reverse the process with the remaining strawberries: dip into the white chocolate, then drizzle with the dark chocolate. Allow to set. Use to decorate the mini cheesecakes.

Find more cheesecake recipes here. 

Production: Brita du Plessis
Photograph: Jan Ras
Food assistant: Kate Ferreira
Videography: Romy Wilson, Jan Ras, Barry De Villiers.