Give the family something to ho ho ho! about with scrumptious bite sized Primula Santa Cheese Cakes – a decadent way of using Primula Original Cheese in your festive baking.
Preparation: 24 hours
- 1 tube of Primula Original Cheese
- 4 ginger biscuits
- 3 digestive biscuits
- 12 strawberries
- 60g icing sugar
- 200ml double cream
- 50g butter
- 3 gelatine leaves
- 1tsp vanilla extract
- 12 cupcake liners (5cm in diameter)
- Melt the butter in a bowl in the microwave for 30 seconds.Put the digestive and ginger biscuits in a sandwich bag and bash them with a rolling pin until they are a crumbly powder.Mix the biscuit crumbs with the melted butter until it starts to join together.
- Place a spoonful of the biscuit mixture in the base of each cupcake liner and press down firmly to the bottom using a teaspoon until each base is roughly 1cm in thickness. It is easier to pop the liners in a cupcake-baking tray, as they will keep their shape. Place in the fridge to set whilst you make the cheese mix.
- Squeeze Primula Original Cheese into a mixing bowl and add the icing sugar and vanilla extract. Mix to a smooth consistency.In a separate bowl whip up 150ml double cream until it stands in stiff peaks. Fold the cream into the cheese mixture.
- Follow the gelatine mix as described on the packaging and stir thoroughly through the cheese.
- Take the bases from the fridge and spoon in the cheesecake mix on top (2.5cm thick) and place inside the fridge to set overnight.Take the cheesecakes out of the fridge and remove the liners. To decorate, cut the tops off 12 strawberries.
- Place the strawberries upside down on the top to look like a Santa hat.Whip up the remaining double cream, until it stands in stiff peaks and put into a piping bag.
- Pipe a tiny decorative silver ball on the top of every strawberry and a ring of balls around the base.This will look like the fur parts of the hat! Serve and enjoy!
About this post –
Recipe and photo credit by Primula