Cherry Cheesecake Shooters
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- 1 Cup = 200ml
For the cherry topping
- Cherries (fresh or frozen) – 1 cup (remove the seeds)
- Sugar – 2 tbsp
- Lemon juice – 1 tbsp
- Corn flour – ½ tsp (mixed with 2 tsp water)
- Combine together cherries and sugar, cook over medium flame and bring to boil. Add the lemon juice and corn flour mixture and mix well. Cook for another 2 – 3 minutes stirring continuously and remove from flame. Leave it to cool at room temperature.
For the biscuit base and cheesecake topping
- Digestive biscuit ( or any other of your choice) – 150 gram (powdered)
- Butter (melted) – 3 tbsp
- Cream cheese – 230 gram
- Condensed milk – 200 gram
- Thick cream/ fresh cream – 3 tbsp
- Vanilla essence – 1 tsp
- White chocolate – to garnish
- Combine together powdered biscuits and melted butter and mix well. Keep it aside.
- In another bowl, take cream cheese, condensed milk, thick cream and vanilla essence and beat till well combined and creamy.
- Take 6 long glasses, make a layer of biscuit mixture, add the cream cheese mixture and top it with the cherry topping. Garnish with white chocolate and cool it for about an hour. Serve.
Note : Any other fruit of your choice can be used instead of cherries.
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