Mini Cheese Cake Shots

About Mini Cheese Cake Shots

Ingredients

• Digestive biscuits 200 gms
• Butter, melted 20 gms
• Fresh mint sprigs to garnish
• Jam topping
• Strawberries, finely chopped 1 cup
• Mixed fruit juice 50 mls
• Sugar 1 tbsp
• Mixed fruit jam 2 tbsps
• Cream cheese mixture
• Cream cheese 300 gms
• Powdered sugar 50 gms
• Whipping cream 150 ml

How to Make Mini Cheese Cake Shots (Stepwise Photos)

Method

1. Crush digestive biscuits and put into a bowl, add melted butter and mix well.
2. Put this mixture into 4 small shot glasses press with the back of a spoon.
3. Put strawberries, fruit juice, sugar and jam in a non-stick pan, mix well and cook over medium heat till the sugar dissolves and the mixture thickens.
4. Take cream cheese in a bowl, add powdered sugar and whisk well. Add whipping cream and whisk well. Put this mixture into a piping bag.
5. Pipe the cheese mixture on top of the biscuit base and keep the glasses in the refrigerator to set.
6. Put the strawberry mixture on top of the cream cheese layer in each glass. Garnish with mint sprigs and serve chilled.

Additional Tips and Tricks

About chef

Chef Shazia Khan

Chef Shazia Khan is a runner up from the celebrated show MasterChef India. As a celebrity Chef on FOODFOOD Channel, Chef Shazia hosts, ‘K for Kids’ which is all about experiencing happy and joyful cooking, where kids learn to cook and appreciate their moms role in the kitchen in a fun way. Shazia is also a member of the board of management, at Delhi Public School Bangalore North. They run many educational institutes in Bangalore and Shazia involves herself in the education business.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps