Spring has sprung in the Southern Hemisphere! The sun is getting warmer and the mid day temperature has risen to a hot 32C˚ (89F˚) and September is when we get most of our rain. To celebrate spring, I am taking advantage of the lovely fresh red strawberries that are now available at the market. I have been spoiling my family and friends with little individual cheese cake treats.
Individual Cheese Cakes
1 packet (250G) Ginger biscuits, I use the Woolworths brand, crushed
80ml / 80g butter, melted
24 paper cups
Line 24 muffin tin hollows with paper cups. Add butter to biscuits and mix well. Divide the biscuit mixture into each paper cup, using the bottom of the cream container to press the biscuit mixture down. Place in the refrigerator to cool.
1 tub (250g) smooth cottage cheese
1 tin (397g) condensed milk
Finely grated rind of 1 lemon
Juice of 1½ lemons
5g (7,5ml) gelatin
250ml fresh cream
24 fresh strawberries
Mix the smooth cottage cheese, condensed milk, lemon rind and lemon juice together till smooth. Soak the gelatin in the water and microwave for 30 seconds on high, check every 10 seconds, until clear. Beat the cream until stiff. Beat the gelatin quickly into the cottage cheese mixture, and fold in the cream. Using an ice cream scoop, one with a little cutting blade, scoop a portion into each base. Chill until set in the refrigerator. Decorate each cheese cake with a fresh strawberry.
If you live in the southern hemisphere side of the world, may you be filled with the joys of spring! For the people in the north! Sorry!