Cook Culinary & Craft Studio

Star studded berry cheesecake pots

Debbie
Recipe by
30 Minutes
Prep: 10 Minutes | Cook: 20 Minutes | Servings: 6

When I planned  my first course after having a baby, I was very cautious with my menu (determined to keep it simple and fuss-free) and I wanted a dessert with the least amount of effort but that looked dazzling and was light and luscious.

I started off with more varied ingredients, like mascarpone, tweaking my recipe until I had two  basic ingredients, cream cheese and cream. The cream cheese is your choice, I tried them all and they all work; from Woolworth’s fat free to Simonsberg low fat.

There are so many short cuts to take in this dessert. If you are on holiday with no mixer on hand, use refrigerated long life cream which whisks in seconds. Use the new Bakers tennis biscuit crumbs or a whole round Woolowrth’s Soet Koekie biscuit (and then use the star shaped one for the garnish) and then top with  Woolworth’s berry coulis instead of making your own.

I purchased my glasses (the top two)  from Fanel glass (R30 for 6) and they are fabulous to keep in the cupboard for milkshake shots (see previous posts), jelly, mousse pots, breakfast and brunch vessels to be filled with fresh fruit and yoghurt and even a deconstructed Caprese salad (fill them with pesto cheery tomatoes Buffalo mozzarella balls and fresh basil. I also use them for tea light candles and at R5 a glass they are worth every cent.

They also make great end-of-the-year teacher gifts. Make a batch or two, and place them in little glass jars and send them to school for a tea-time treat.

BERRY POTS

  • 500ml cream
  • 1 tub cream cheese
  • Juice of 1 lemon (about 1/4 cup)
  • ½ cup icing sugar
  • Vanilla essence/paste or extract to taste
  • Crushed biscuits of your choice
  1. Combine cheese, cream, lemon and vanilla in a food processor or mixer and blend until thick and creamy
  2. Place the cheese mixture into a disposable piping bag or Ziplock bag, snip the end and pipe the mixture into a small glass, layering with the biscuits.
  3. Dollop raspberry Coulis on top to serve

Pastry Stars

  • 1 roll frozen puff pastry, defrosted in the fridge
  • Sugar, edible glitter, plus 1 egg to glaze
  1. Cut out star shapes from the pastry, glaze with the beaten egg and bake at 180 ˚C for 15-20 minutes or until golden brown
  2. Sprinkle glitter and sugar onto the baked stars, insert a skewer and place in the glasses

Coulis

  • Bring 1 packet of frozen raspberries (or berries of your choice) , 1 tablespoon mazeina and 1 cup of water & sugar to the boil. Cool

COOK’S NOTES:

• You can make the dessert up to 2 days in advance but only pour over the coulis over when ready to serve
• If you are in a hurry, use Woolies Soet Koekie biscuits. Break up or layer the round biscuits with the cheese mixture and use the stars instead of the pastry stars for garnish.
• Buy ready- made coulis or dilute raspberry jam with a little water
• Garnish with mini candy canes (Woolworths) or skewers of fresh raspberries.
• Add a sparkler for festive flair

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