Mini Cheesecakes with Strawberry-Rose Coulis

Ingredients

• 150 gCrushed digestive biscuits or graham crackers
• 75 gSliced almonds, finely chopped
• 100 gButter, melted
• 400 gCream cheese, softened
• 100 gPowdered sugar
• 200 mlHeavy cream
• 1Large egg
• 1 tspVanilla extract
• 300 gFresh strawberries, hulled and sliced
• 3 gHoney
• 1 tbspRose water
• 1 mlFresh lemon juice
• 1 tbspCornstarch (for coulis)

Instructions

1. 1

   Make crust: Preheat oven to 160°C (320°F). Line a muffin tin with paper liners. Combine crushed digestive biscuits, finely chopped sliced almonds, and melted butter. Press a spoonful into each liner to form a crust.

2. 2

   Make filling: Cream together softened cream cheese and powdered sugar until light and fluffy. Beat in large egg and vanilla extract. Fold in heavy cream until smooth.

3. 3

   Fill: Divide filling among the liners and smooth the tops.

4. 4

   Bake and chill: Bake for 15–18 minutes until the centers are just set. Cool in the pan, then refrigerate for at least 2 hours (or overnight).

5. 5

   Make coulis: For the coulis, combine hulled and sliced fresh strawberries, honey, rose water, and fresh lemon juice in a saucepan. Bring to a gentle simmer. Mix cornstarch with 2 tbsp water and stir into the strawberry mixture. Cook for 1–2 minutes until thickened. Cool, then strain through a fine sieve for a smooth coulis.

6. 6

   Top and serve: Remove cheesecakes from liners and top each with a spoonful of strawberry-rose coulis. Serve chilled.