About this recipe:Treat your family and friends to their own individual cheesecake at your next special occasion. These mini strawberry cheesecakes are best prepared at least 6 hours ahead of time, making them a perfect make-ahead dish for a party.
55g unsalted butter, melted
100g digestive biscuits, crushed
400g strawberries, hulled and halved
2 tablespoons golden caster sugar
2 drops lemon juice
3 leaves gelatine
400g cream cheese
200g thick Greek yoghurt
1/2 teaspoon vanilla extract
2 teaspoons icing sugar
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Double line six ramekin dishes with cling film, leaving plenty of overhang. Combine the butter and biscuits in a bowl then divide equally between the prepared ramekin dishes and press down with the back of a teaspoon to form a base.
In a saucepan over a medium heat, combine 150g of strawberries with the caster sugar and a few drops of lemon juice. Cook and mash over a low heat for 20 minutes until soft. Purée then press through a sieve into a clean saucepan.
Soak the gelatine leaves in cold water for 5 to 6 minutes then drain and squeeze any excess liquid out. Add to the strawberry purée in the pan and cook over a low heat until dissolved.
In a mixing bowl whisk the cream cheese together with the yoghurt and vanilla extract until light and fluffy. Add the strawberry mixture. Divide equally between the 6 ramekin dishes and smooth the top. Chill in the fridge for 6 hours hours to achieve a good set.
When ready to serve, half the remaining strawberries and place one half in a food processor with icing sugar (add a little water to form a pouring consistency).
Gently remove the individual cheesecakes from the ramekins using the cling film to help you. Place on individual serving plates. Pour over the strawberry sauce then top with remaining strawberries.