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TEACUP CHEESECAKES

I'm English and I love my tea (milk no sugar), but I refuse to drink from our lovely teacup and saucer collection because you just can't get enough tea in them, and I love tea more than drinking from dinky little teacups.  They only get used when Cosmin has fresh coffee (oh the scandal) and when I make cheesecakes.

These make it in our love week collection because they're red, and because cherries, and because Cosmin goes all gooey over cheesecake

I have an admission, I refuse to follow recipes when it comes to cheesecakes, and that includes my own.  They're one of the easiest things to play around with, a biscuit base, a creamy middle, a glazed top and something to decorate ...and you don't even have to do that.  These are delicious, but if you don't happen to have a carton of coconut flavoured rice milk lurking in  your fridge then substitute.  If you have no oreos or ground cardamom then substitute.  I made an additional cheesecake in a mousse ring so you could see what the inside looks like, these also look good, if you wish do away with the teacups altogether and do it this way.  

Makes Dulcie's List   Makes Cosmin's List
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ingredients

biscuit base
  • 154g oreo cookies
  •  5 tbsp melted butter
creamy filling
  •  500g mascarpone
  • 0.5 tbsp icing/confectioners sugar
  • 1 tsp ground cardamom
  • 5 tbsp coconut rice milk
Glaze
  •  1 pack jelly crystals/cubes
to decorate
  • Cherries dipped in white chocolate

or

  • Mini jellies

or

  •  Whatever you fancy

NUTRITIONAL CONTENT PER PORTION

  • Calories | 612
  • Fat |27.6g

Serves | 6

Prep Time | 15 minutes (plus 1 hour setting time)

Cooking Time | ...about 30 seconds

method

  1. Remove the filling from the oreos and eat or discard (you could also incorporate them into the creamy filling in lieu of icing sugar if you wish).
  2. Crush the oreos until you have fine crumbs (that's crumbs not powder!)
  3. Stir in the melted butter and divide between your teacups pressing lightly down to compact the crumbs.  If using a mouse ring your biscuit base will need to be more compact so press down a little more.
  4. Whip together the mascarpone, coconut rice milk, cardamom and icing sugar until light and fluffy, divide between your teacups and level with a spoon.
  5. Make your jelly according to packet instructions, I put in a third less water than instructed to ensure a bright and firm set.  Allow your jelly to cool for ten minutes and then pour over your cheesecakes.  (If you don't wait then the mascarpone will curdle with the excess heat).
  6. Decorate as you will.  Chill and devour.

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