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Strawberry and Rhubarb Mini Cheesecakes

Stunning mini joconde sponge cheesecakes filled with a strawberry and rhubarb swirl, perfect for elegant dinner parties or petits fours.

BakingVegetarianDessertRhubarbStrawberryShowstopper
Estimated Nutrition
Calories
945.5
kcal / serving
11345.5 kcal total
Carbs
57.2g
per serving
685.8 g total
Fat
73.8g
per serving
885.2 g total
Protein
15.2g
per serving
182.4 g total
Cook Time
30
minutes
Serves
12
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
115
g
Sugar
200
g
Icing Sugar
25
g
Granulated Sugar
225
g
Icing Sugar
sifted
Dairy
500
ml
Double Cream
500
g
Cream Cheese
500
g
Mascarpone
200
g
Unsalted Butter
softened
6
piece
Eggs
free-range
85
g
Clarified Butter
melted
Fruits
225
g
Strawberries
sliced
1
piece
Lemon
zest only
12
piece
Strawberries
small
GrainsCereals
225
g
Plain Flour
85
g
Plain Flour
Liquids
4
tbsp
Water
NutsSeeds
225
g
Ground Almonds
12
piece
Mint Leaves
Other
200
g
Egg Whites
pasteurised
1
piece
Food Colouring
red
175
g
Egg Whites
Vegetables
225
g
Rhubarb
chopped

Method

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