Strawberry and Lemon Cheesecake in a Glass
Not available How to make Strawberry and Lemon Cheesecake in shot glasses!
– 5 oz. cookie crumbs
I used Scotch Fingers
– 2.5 oz. melted butter
– 4 oz. cream cheese
very soft (I used a reduced fat version which is more spreadable in consistency)
– 2/3 cup sweetened condensed milk
– ¼ cup lemon juice
– ½ cup whipping cream + ½ tbsp caster sugar
– 8.8 oz. Philadelphia Cream Cheese
– 3.5 oz. caster sugar
– 8.8 oz. strawberry
– 7 oz. whipping cream + ½ tbsp caster sugar
To make the base
Combine the cookie crumbs with the melted butter and press the mixture into the shot glasses.
Chill for 30 minutes.
To make the lemon cream
Put the soft cream cheese, sweetened condensed and lemon juice in a bowl and whip it with an electric whisker until smooth.
Then whip ½ cup of cream with ½ tbps of caster sugar until stiff peaks appear.
Gently combine it to the above lime mixture. Set aside.
To make the strawberry cream
Whip the cream with the caster sugar and keep it aside in the fridge.
Purée the strawberries with the lemon juice and caster sugar.
Beat the cream cheese until smooth. Beat in the strawberry purée until smooth.
Gently fold in the whipped cream.
Cut the strawberries and marinate them with a little sugar for 30 minutes.
Gently spoon the strawberry cream on top of the chilled base up to 2/3 of the glass.
Top with the lemon cream.
Decorate with the marinated strawberries.