This week as you all know I am doing a small serve series of different desserts, and I can’t tell you how fun it is to make and present them in front of you. This time I wanted to make my favourite cheesecake that can easily fit in a 4-inch pan and can be prepared with no hustle. So, I made this dreamy, creamy, rich baked Small Serve Strawberry Cheesecake with a strawberry puree topping, but you can decorate it with whatever fruit you wish. This recipe screams cheesecake packed with flavours of vanilla and cream cheese.
INGREDIENTS USED IN SMALL SERVE CHEESECAKE
For the crumbly biscuit base for this small serve strawberry cheesecake, I have used digestive biscuits. Feel free to replace it with any other biscuits, any of them works perfectly. I have used these biscuits because they are easily available and give a good biscuit base to my small serve cheesecake.
I have used salted butter for this small serve strawberry cheesecake. You can use unsalted if that’s what you have in hand with a pinch of salt. You will need to melt the butter before combining it with crushed digestive bisuits.
To bring that richness and fluffiness and give a body to my small serve strawberry cheesecake, I have used heavy cream.
For cream cheese, Dlecta or Philadelphia are some of the good brands. It provides the cake a good structure, a creamy texture, and a delectable flavour.
I have replaced sugar with condensed milk because it acts both as a sweetener and a binding agent. It also provides a concentrated creaminess and milkiness to my small serve strawberry cheesecake.
Using the best kind of vanilla has always made all the difference in any dessert. Make sure you use good quality vanilla extract or bean for this small serve strawberry cheesecake. I recommend this one.
It prevents the cheesecake from getting cracked and helps in giving a neat finish while cutting, but it does not change the taste.
TIPS FOR MAKING A PERFECT SMALL SERVE STRAWBERRY CHEESECAKE
- Use a good quality cream cheese.
- All the ingredients should be at room temperature
- Your mixture should be lump free
- Use a water bath to get a perfect cheesecake
- Bake at low temperature for a longer period of time
- To check if the cheesecake is done, you should shake it a bit and see if its wobbly. The side should set but it should wobble from the center
- To stop your cheesecake to sink, allow it to rest it in the oven for half an hour before chilling it in the fridge.
- Cool it first at room temperature and then in the refrigerator before serving.
OTHER CHEESECAKE RECIPES FROM THE BLOG
EQUIPEMENTS USED IN SMALL SERVE STRAWBERRY CHEESECAKE
To combine all the ingredients for this recipe, I have used glass bowl.
For the 4-inch springform you can click this link
- 6 digestive biscuits
- 3 tbsp melted butter
- 3½ cup cream cheese, softened
- 2 tbsp heavy cream
- ½ tbsp corn flour
- ½ tsp vanilla extract
- ¼ cup condensed milk
- 3 strawberries, puree
- 2 extra strawberries, chopped
- In a blender, add biscuits and process them until fully crushed. Now add melted butter and blend again.
- Transfer the biscuit crumbs into a 4” inch springform pan and press down evenly. Set it in the fridge for 10-15 minutes.
- In another bowl, add cream cheese, heavy cream, condensed milk, cornflour and vanilla extract.
- Mix until the batter is fully combined.
- Now transfer this on top of the biscuit base. Seal the bottom of the springform pan with two layers of aluminum foil so nothing leaks out.
- Place the cheesecake tin in a bigger baking dish with hot water creating a water bath.
- Bake in a preheated oven @160 celsius for about 40 mins.
- Once baked fully run a knife around the edges while the cheesecake is still warm.
- Transfer the cheesecake into the fridge to cool for about 2-4 hours.
- Top it up with strawberry puree and chunks.
- Slice it and enjoy!
If you like my Small Serve Strawberry cheesecake recipe and happen to make it in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!