Mini Strawberry Cheesecake

Base:

1 packet Tennis Biscuits, crushed

100g melted butter

Crush the Tennis Biscuits and mix it with the melted butter. Mix well and spoon it into mounds. Press down. Makes about 24. 

Filling

3 x creamed cheese (230g)

1 cup icing sugar

2 tbs lemon juice

2 tsp vanilla essence

500ml fresh cream

1 tbs gelatine

¼ cup water (room temperature)

Dissolve the gelatine in water and microwave it for 40 seconds until the gelatine dissolves. Let it cool down but not set.

Beat the cream cheese and icing sugar until creamy. Add the cream, lemon juice and vanilla and beat until thick. Then add the gelatine and beat well.

Pipe onto the biscuit bases and refrigerate until set. Beat 250ml fresh cream with 1 tbs icing sugar. Pipe some on the cheesecake. Decorate with strawberries and drizzle some strawberry coulis. Drizzle some chocolate. 

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