Whoa. Temperatures are going down in London. But it’s all fine because the holiday season is around the corner and we will soon be able to snuggle up in front of the TV with a warm blanket and our stretchy pants! Because that’s what bank holidays are for, don’t you think?

What is on your festive menu this year? Hopefully plenty of delicious and warming meals that will make you so happy you won’t be able to stop celebrating and eating! I decided to be a little bit unconventional this year and to “tagine” my turkey with cranberry and brussels sprouts. I have no idea how this will turn out because I haven’t tested it yet but I am confident it will taste really really good and the recipe will be on the blog at some point.

As a side dish to my tagine, I will serve my merguez, walnuts and raisins stuffing and for the final meal, aka dessert, I decided to go with these fancy little cuties. They are so pretty, I couldn’t stop taking pictures of them! Their ruby red coulis is exceedingly charming.

I decided to use cream cheese AND mascarpone because mascarpone adds a soft and less acidic dairy taste to the cheesecake. They also have an almost 1:1 crust to filling ratio because in my opinion there is never enough crust when it comes to cheesecake.

These mini cakes are simple and rich cheesecakes that can perfectly be enjoyed on their own. But since the holidays are approaching I thought it would be nice to make them look and taste fancy. And that’s what the strawberry and rose coulis is there for. The rose water taste is very subtle and adds this little plus that makes all the difference.

Mini Cheesecakes with Strawberry and rosewater coulis

INGREDIENTS

Makes 6 mini cheesecakes

90g digestive biscuits (approximately 10 biscuits)
50g unsalted butter
pinch cinnamon
pinch salt
200g full-fat cream cheese
150g mascarpone
110g (1/2 cup) caster sugar
1 tablespoon lemon juice
1 ½ teaspoon vanilla extract
2 teaspoons powdered gelatin
Chopped strawberries for garnish
Dried rose petals for garnish

Strawberry and rosewater coulis

200g hulled strawberries
3 tablespoons caster sugar
1 tablespoon freshly squeezed lemon juice
2 teaspoons rose water

METHOD

• Place the biscuits in a food processor and process until you obtain fine crumbs.

• Melt the butter and combine it with the biscuits along with a pinch of cinnamon and salt.

• You will need a mini cheesecake/muffin baking tin. You can either use a silicon pan or a pan with removable bases. Divide the biscuits crumbs and place at the base of the pan holes using your fingers or a spoon to flatten the crumbs. Place in the fridge until ready to use.

• In a large bowl, transfer the cream cheese, mascarpone, sugar, lemon juice and vanilla extract. Use a large mixing spoon and stir vigorously until smooth. Alternatively, you can also use an electric mixer.

• Dissolve the gelatin powder with 2 tablespoons of hot water. Leave for 2 minutes to allow the gelatin to cool down. Do not leave it for more than 2 minutes, otherwise the gelatin will set and you won’t be able to mix it with the cream cheese filing. Progressively add the gelatin to the cream cheese mixture and stir vigorously.

• Fill the holes of the pan with the cream cheese filing and place in the fridge for 4 hours or overnight to firm up.

• Meanwhile, prepare the strawberry and rose water coulis. Place the strawberries in a food processor and process until you obtain a puree consistency. Run the strawberry puree through a sieve to discard the seeds.

• In a deep skillet transfer the strawberry puree, sugar and lemon juice over medium heat for 10 to 12 minutes stirring frequently until the coulis thickens and reduces by half. Once ready, stir in the rose water and set aside to cool.

• When the cheesecakes are ready, carefully remove them from the pan. Top with chopped strawberries, 2 tablespoons strawberry and rose coulis and a sprinkle of dried rose petals.