Fonterra Food Services
Mini Berry Cheesecakes with Balsamic Strawberries
500g Perfect Italiano Ricotta
100g mixed berries
2 tblsp cornflour
80g light sour cream
1 tblsp caster sugar
2 eggs, lightly beaten
Western Star Butter to grease muffin tins
Balsamic Strawberries:
150ml balsamic vinegar
2 tblsp caster sugar
1 x 250g punnet strawberries, washed, dried and quartered
chopped roasted hazelnuts, for sprinkling
2 tblsp icing sugar
1 tspn cinnamon
Perfect Italiano RicottaWestern Star Salted Butter
Blend Perfect Italiano Ricotta, mixed berries, cornflour, sour cream, sugar and eggs in a food processor until well combined.
Pour mixture into 10 buttered and lined 1/3 cup capacity muffin pans. Bake at 170°C for 20 minutes until golden and set. Turn off oven and allow to cool in oven for 30 minutes.
Bring vinegar and sugar to the boil in a small frypan. Reduce slightly, add strawberries and swirl to coat. Cool.
To serve: top each cheesecake with balsamic strawberries, sprinkle with hazelnuts and dust with combined icing sugar and cinnamon.
Tip :
These cheesecakes are best made to be consumed on the same day.
Try substituting strawberries with quartered figs when in season.

page footer