Mini Cheesecakes with Strawberry Rhubarb Topping
|Melted butter||4 Tablespoon|
|Cream cheese||18 Ounce (500 Gram, 1 Pound 2 Ounce)|
|Mascarpone||9 Ounce (250 Gram)|
|Caster sugar||4 Ounce (100 Gram)|
|Lemon juice||1 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Young rhubarb stick||4|
|Caster sugar||4 Tablespoon|
|Orange juice||3 Tablespoon|
|Strawberries||16 , hulled, halved|
|Agar agar||1 Tablespoon (Use Flakes)|
1. Heat oven to 180C/fan 160C/gas 4. Take 12 cupcake liners and trim them so they only cover the lower bottom of a large cupcake pan. Crush the digestive biscuits in a food processor, then pour the melted butter over. Mix well, then place 1 tbsp of the mix in each liner. Use the bottom of a glass to press down firmly. Bake for 5 mins, then remove.
2. Using an electric mixer, beat together the cream cheese, mascarpone and sugar. Add the eggs one at a time, then the lemon and vanilla. Beat until smooth, then pour over the biscuit crusts. They will look over-full, but will shrink down on cooling. Bake for 5 mins, lower temperature to 150C/fan 130C/gas2, bake for 25 more mins, then let sit in the oven to cool slightly. They will still be a little wobbly, but will firm up in the fridge. When cool, place the pan in the refrigerator.
3. Cut the rhubarb into chunks and place in a saucepan. Pour the sugar and orange juice over, then cook for 5 mins until soft. Pour into a food processor with 10 of the strawberries, then pulse, but keep chunky. Add the agar, then pour back into the saucepan. Bring to a boil, turn down to simmer for 5 mins. Let sit to cool for 10 mins. Use a small knife to ease the cheesecakes out of the tin, then spoon 2 tbsp of the mixture over each cheesecake. Halve the remaining strawberries and set one in each cake. Refrigerate for at least 4 hours or preferably overnight.