Triple Berry Individual Cheesecakes

Delectable Individual Cheesecakes - with a tiered effect. Perfect to display on a pedestal.

Triple Berry Cheesecake

Crust

  • 7 Tbsp. butter
  • 2 Tbsp. warmed honey
  • 2 cups crushed graham crackers
  • 1 tsp. cinnnamon

Cheesecake

  • 1 and 1/2 tsp. gelatin
  • 1/2 cup pureed blueberries
  • 1/2 cup pureed raspberries (strain to remove seeds)
  • 1/2 cup pureed strawberries
  • 22 oz. cream cheese (do NOT use fat free or low fat)
  • 3/4 cup caster or super fine sugar
  • 1 cup crème fraîche or (combine 1/2 cup full fat sour cream with 1/2 cup whipping cream)
  • 2 cups whipping cream

 

Directions

1. Prepare the Ring Mold Creations Pan by removing 2 of the 12 rings as only 10 rings will be used. Spray the inside the 10 rings with a non-stick spray. Do NOT use baking spray. Make sure the rings are pressed firmly to the bottom pan.

 

 

Mixing Cheesecake Crust

2. To make the biscuit base, melt the butter with the honey in a microwavable measuring cup. Add the crushed graham crackers and cinnamon and mix until combined. Carefully press 2 generous tablespoons full of the biscuit mixture into the bottom of each mold, pressing down to provide an even layer in each mold. A tart tamper works well for this step.

 

 

3 berries

3. Gently warm each of the fruit purées separately, quickly stir in 1/2 tsp. gelatin into each fruit puree. Set aside to cool.

 

 

 

Mixing cream cheese and sugar

4. Place the cream cheese and caster sugar in a bowl and mix together until smooth and combined. Then add the crème fraîche. Whip the cream to a soft-peak consistency.

5. Divide the cream cheese mixture into 3 equal parts. Using a whisk, mix each of the cooled fruit purees into a third of the cream cheese mixture.

 

 

Mixing berries with cream cheese

6. Divide the whipped cream into three equal parts. Gently fold through each of the three cream cheese/fruit puree mixtures until combined.

 

 

Fruit creams in piping bags

7. To make a neat presentation, place the fruit creams in 3 separate large piping bags. You do not need a tip on the bag. Disposable bags work nicely – just snip off the tip.

 

 

Filling ring molds

8. Starting with strawberry, followed by raspberry and then blueberry, layer the three fruit mixtures in the molds. Repeat for the two other fruit mixtures until you reach the top.

9. Chill for at least 4 hours or until set.

10. To unmold, carefully remove the ring with the cake still inside from the pan by gently twisting the ring and lifting to not pull the crust. Use a spatula if needed. To push the cake out of the ring, I use a mason jar canning lid to press the cake from the bottom, lifting the cheese cake out the top of the ring carefully.

 

 

Filling ring molds

11. Top with fruit and extra whipped cream if you like.

Enjoy

 

Inspired by Boutique Baking By Peggy Porschen

Complete Your Project with These Helpful Products:

Close