Triple Berry Individual Cheesecakes

By carvalhohm2

Ingredients

• Crust:
• 7 7 7 Tbsp. butter
• 2 2 2 Tbsp. warmed honey
• 2 2 2 cups crushed graham crackers
• 1 1 1 tsp. cinnamon
• Cheesecake:
• 1 1 1/2 and 1/2 tsp. gelatin
• 1/2 1/2 1/2 cup pureed blueberries
• 1/2 1/2 to cup pureed raspberries (strain to remove seeds)
• 1/2 1/2 1/2 cup pureed strawberries
• 22 22 22 oz. cream cheese (do NOT use fat free or low fat)
• 3/4 3/4 3/4 cup caster or super fine sugar
• 1 1 1/2 1/2 crème fraîche or (combine 1/2 cup full fat sour cream with 1/2 cup whipping cream)
• 2 2 2 cups whipping cream

Details

Adapted from kitchenkrafts.com

Preparation

Step 1

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.

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

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.

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

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.

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.

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