Mini strawberry cheesecakes

Delicious little cakes, with berries, peaches or other fruit instead of strawberries. Prepare and freeze for when needed.

INGREDIENTS FOR 9 MINI CHEESECAKES

BASE

200 G DIGESTIVE-TYPE BISCUITS

100 G BUTTER

CREAM

250 G RICOTTA

175 G CREAM CHEESE

1 LEMON, GRATED ZEST

50 G SUGAR

25 G MILK

4 G GELATINE LEAVES

FRUIT COMPOTE

12 LARGE STRAWBERRIES

1/2 LEMON, JUICE

3 TABLESPOONS SUGAR

1 TABLESPOON CORNFLOUR OR CRISTAL MAIS THICKENER

I microwave butter and finely crush biscuits.

I mix together.

I soak gelatine in cold water for 10 minutes.

I mix ricotta, cream cheese, sugar and yellow zest of 1 lemon in a bowl.

I heat milk and dissolve soaked, squeezed gelatine.

I whisk cheeses and sugar, slowly adding dissolved gelatine.

The cream should be smooth.

I put in a piping bag.

I firmly press biscuit crumbs into muffin moulds.

I pipe and level cream.

I freeze. Meanwhile, I wash and chop strawberries, add sugar and half-lemon juice; add cornflour now if using.

I microwave for 5 minutes. I used Cristal Mais, described as a natural hot or cold thickener, adding gradually to desired consistency.

I remove frozen cakes.

I wrap acetate around and evenly add strawberries.

To eat now, refrigerate a couple of hours to thaw; otherwise freeze and thaw when needed.