SUMMERS ARE FOR MINI BLACKBERRY CHEESECAKES

Mini Blackberry Cheesecake Recipe

THIS FRUITY CHEESECAKE RECIPE IS THE PERFECT SUMMER TREAT. WITH ITS LIGHT, FLUFFY TEXTURE AND BERRY TASTE IT IS A SURE FIRE DESSERT WINNER.

This dreamy mini cheesecake is the perfect accompaniment to any high tea. While many cheesecakes are rich and heavy, this berry cheesecake, with its delicious crumble base, berry cream centre and gelatine top, is perfect to serve in the summer heat.

This recipe was provided by the head chef at Southcrest Manor; the newest location of our Laura Ashley The Tea Room. We hope you enjoy this delicious treat!

Mini Blackberry Cheesecake Recipe

MINI BLACKBERRY CHEESECAKE RECIPE

Makes around 12 depending on the size of the mould.

Ingredients

Base
-1/2 Cup Crushed Graham Crackers
-4 Tablespoons Melted Unsalted Butter

Cheesecake
-8 Ounces Cream Cheese
-4 Ounces Mascarpone
-2 Sheats of Gelatine (2 for the cheesecake & 1 for the topping)
-2/3 Cup Super Fine Sugar
-3 Ounces Blackberry Coulis (To make the coulis add the blackberries, orange juice, sugar and salt to a small saucepan and bring to boil over medium heat. Reduce heat to a simmer and cook, stirring often, for about 10-15 minutes, or until the berries begin to break down and a syrupy liquid has formed).

Topping
-2/3 Cup Blackberries
-2 tbsp lemon juice
-1 tbsp Confectioner Sugar

Mini Blackberry Cheesecake Recipe

METHOD

1. Fully grease a mini cheesecake pan. Ground down biscuits in a food processor and slowly add the melted butter.

2. Divide the biscuits between the 12 moulds.

3. Firmly press (a small glass is good for this to get into all corners) set in the fridge for 30 minutes.

4. Soak the gelatine in cold water (2 in one container and 1 in another container for the topping).

5. In a mixer add the cream cheese & mascarpone and mix using a spatula.

6. Gently heat the coulis and super fine sugar in a pan, once warm add the gelatine until fully melted then fold into the cream cheese mix with a paddle.

7. Pour on to bases 5mm from the top. Set in the fridge for 2 hours

8. Combine blackberries, lemon juice & confectioner sugar in a food processor, put in a pan and gently heat.

9. Add the gelatine and leave to cool for 10 minutes then pour on top of each of the cheesecakes. Set in the fridge for another hour.

10. Push out of the cheesecake mould and serve.

Mini Blackberry Cheesecake Recipe

THE TEAROOM

To enjoy a full Afternoon Tea, complete with a selection of homemade cakes, sandwiches, scones and much more, the next time you are in the UK we invite you to visit our Laura Ashley The Tea Room at Southcrest Manor.

Make a reservation at Laura Ashley The Tearoom or at Southcrest Manor on +44 (0)1527 541511 or email thetearoom@southcrestmanorhotel.com.I

Would you like to try out this fruity dessert? Let us know in the comments below.

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