Bouchées de gâteau au fromage croquant à la fraise

Bouchées de Gâteau au Fromage Croquant à la Fraise
This recipe is for delicious, bite-sized cheesecake treats topped with crunchy graham cracker crust and fresh strawberries. They’re a perfect combination of creamy, sweet, and tart, and they make a fun, bite-sized dessert for any occasion.

Ingredients:

For the Crust:

• 150g (about 1 ½ cups) graham cracker crumbs (you can also use digestive biscuits)

• 3 tbsp melted butter

• 2 tbsp sugar

• Pinch of salt (optional)

For the Cheesecake Filling:

• 250g (about 8 oz) cream cheese, softened

• 200g (1 cup) mascarpone cheese (optional for extra richness)

• 100g (about ½ cup) sugar

• 1 tsp vanilla extract

• 1 large egg

• 1 tbsp sour cream (optional for a tangy taste)

For the Strawberry Topping:

• 200g fresh strawberries, chopped

• 2 tbsp sugar (or to taste)

• 1 tsp lemon juice (optional, to enhance flavor)

Directions:

Step 1: Prepare the Crust

1. Preheat the oven to 170°C (340°F).

2. Mix the dry ingredients: In a medium-sized bowl, combine the graham cracker crumbs, sugar, and salt.

3. Add melted butter: Pour the melted butter over the crumb mixture and stir until everything is well combined, and the crumbs are moistened.

4. Fill the muffin tin: Line a 12-cup muffin tin with paper liners (or you can lightly grease it). Spoon a heaping tablespoon of the graham cracker mixture into each muffin cup. Press the mixture down with the back of a spoon or your fingers to form a compact crust.

5. Bake the crust: Place the muffin tin in the oven and bake for 8–10 minutes, or until the crust is golden brown. Remove from the oven and allow it to cool while you prepare the filling.

Step 2: Prepare the Cheesecake Filling

1. Beat the cream cheese and mascarpone: In a large bowl, beat the softened cream cheese and mascarpone cheese with an electric mixer until smooth and creamy.

2. Add sugar and vanilla: Add the sugar and vanilla extract, and mix again until fully combined.

3. Add the egg: Crack the egg into the mixture and beat until just incorporated. Be careful not to overmix.

4. Add sour cream (optional): If you’re using sour cream, add it now and stir until smooth.

5. Fill the crusts: Spoon the cheesecake filling over the cooled graham cracker crusts, dividing it evenly between the muffin cups. Use a spatula to smooth the top.

6. Bake the cheesecake: Place the muffin tin back in the oven and bake for about 15–18 minutes, or until the filling is set but still slightly wobbly in the center. Keep an eye on it, as it may vary slightly depending on your oven.

7. Cool the cheesecakes: Once baked, let the cheesecakes cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely. After that, refrigerate for at least 1–2 hours to set.

Step 3: Prepare the Strawberry Topping

1. Chop the strawberries: While the cheesecakes are chilling, chop the fresh strawberries into small pieces.

2. Sweeten the strawberries: In a small bowl, toss the chopped strawberries with the sugar and lemon juice (if using). Let them sit for about 15–20 minutes, allowing the juices to release.

3. Top the cheesecakes: Once the cheesecakes have chilled, spoon the strawberry mixture on top of each cheesecake bite, making sure to include some of the juices for extra flavor.

Step 4: Serve

1. Garnish (optional): You can garnish with fresh mint leaves or a little extra graham cracker crumb on top for added texture.

2. Enjoy: Serve immediately, or refrigerate until ready to serve. These little cheesecakes are best served chilled.

Tips:

• Graham cracker crumbs: If you can’t find pre-made graham cracker crumbs, you can crush regular graham crackers in a food processor or by placing them in a plastic bag and crushing them with a rolling pin.

• Flavor variations: You can switch out the strawberries for other berries like raspberries or blueberries. You can also make a mixed berry topping.

• Mini cheesecakes: If you want to make a larger cheesecake, you can use a springform pan instead of the muffin tin, but make sure to adjust the baking time accordingly.