Yesterday, we decided to make strawberry cheesecakes. It was fairly simple, but quite messy! I love cooking with the girls, it’s the perfect opportunity to talk about ratios, numbers (addition and subtraction etc.), units, textures, smells, origin of foods – I find cooking links onto so many other subjects!
Below I shall put the list of ingredients along with instructions, should you wish to make some of your own. The following ingredients made us 10 generous sized cheesecakes.
YOU WILL NEED:
- 350g soft cheese
- 200g icing sugar
- 200g plain digestive biscuits (about half a large pack)
- 125g unsalted butter (half a block)
- Half a jar of strawberry compot
- Melt the butter slowly in a saucepan, on a very low heat. Once melted, put to one side while you complete the next step.
- Crush the digestive biscuits up in a bowl, using the end of a rolling pin. Do this until the biscuits become fine crumbs. You can alternatively put the biscuits in a food freezer bag and bash with a rolling pin, or blitz in a food processor, depending on the childs level of experience.
- Pour the biscuit crumbs into the saucepan of metled butter and mix thoroughly.
- In another bowl, add the soft cheese and the icing sugar and whisk together.
- Add about one heaped tablespoon of the biscuit mix to each ramekin and pat down with a spoon until level.
- Next, layer an equal amount of the sugary cream cheese to each ramekin.
- Top off your cheesecakes with your desired amount of strawberry compot -we used about a level tablespoon, for each cheescake.
- Finally, don’t forget to chill your cheesecakes for a couple of hours, for best results… Although, if you’re like me and my little ones, theres no harm in skipping this step and tucking in!
Here are some pictures of Ava, making her very own cheesecake! She even decided to write her name on the foil so she knew which ones were hers.