No-Bake Strawberry Heart Cheesecakes

By bonnje

Ingredients

• Chinese Chicken Stock:
• 1 inch ginger, grated
• 3 cloves garlic, minced
• 1 can bamboo stalks, sliced
• 6 dried black fungus, soaked and sliced
• 6 dried shiitake mushrooms, soaked and sliced
• 1 block tofu, cubed
• 2 tablespoons chili garlic sauce
• 2 tablespoons vegetable oil
• 1/4 cup soy sauce
• 1/4 cup rice wine vinegar
• 3 tablespoons cornstarch + 1/4 cup water
• 2 quarts Chinese chicken stock (recipe below)
• 1 egg, beaten
• Pinch of pepper
• Pinch of sugar
• Scallions, garnish
• Cilantro, garnish
• 1 chicken carcass
• 2 inches fresh ginger, cut into coins
• 6 cloves garlic, halved
• 6 scallions
• 1 medium onion, quartered
• 20 black peppercorns
• 5-6 dried red chiles
• 3 quarts water

Details

Servings 4
Preparation time 20mins
Cooking time 240mins
Adapted from cooking.com

Preparation

Step 1

For Crust:

Combine crumbs, butter and brown sugar in a small bowl until well moistened and press into ramekins


For Filling:

Lightly spread 1 tablespoon of jam over crust in each ramekin and set aside.
In large bowl, beat together cream cheese, lemon juice and sugar. In a separate bowl, beat whipping cream then mix into cream cheese mixture until well blended. Divide filling among ramekins, level tops and chill for several hours or overnight.


For Decoration:

Select strawberries that most resemble hearts. Making a v-shaped cut, remove the stems to form the top of the heart. Cut down berry from top to tip and trim with sharp knife to fine tune desired shape. You should get two hearts from each berry. Dry hearts with paper towel and top cheesecake just before serving.
Recipe Note: This recipe was developed using 6-ounce ramekins.
Tip: Like other refrigerated desserts, this one benefits from setting up overnight.