Strawberry and Hung Curd Cheesecakes with a Chocolate base (Mini)

The first set of ingredients are for the base. Run this through a food processor or a blender. So the butter must be cold. Adjust the sugar as per liking.

This mix is grainy and salty because of the butter. It should not be too buttery otherwise the base will be too difficult to bite or cut with a spoon when you serve it chilled.

Line muffin trays for 18 muffins. Put 1 tbsp of the chocolate Marie biscuit mix per mini cheesecakes and press down. Use a glass bottle for pressing.

Place chopped strawberries into a pan with sugar and mash while they heat. Allow to boil a bit.

Mix the corn flour with some water or the wine to make a slurry. Pour some slurry into the strawberries and allow it to thicken a bit. Taste and adjust sugar or add lemon juice. Set aside to cool.

Preheat the oven to 150 degree Centigrade. Now place the hung curd and sugar and condensed milk in a bowl. If you get cream cheese, use that. (400 gms of yogurt hung overnight gives 200 gms hung curd.) Beat with blender to mix the sugar.

Add in eggs one at a time. Beat in vanilla essence and flour. Now beat in the cream. Just a minute is enough.

Pour cheesecake mix in the muffin moulds. Place 1/2 tsp strawberry curd over the top of cheesecake mix. With a knife or toothpick swirl it a bit.

Pop into the oven a bake for 30 minutes. To test put a toothpick in, it should come out just a bit wet. Turn off the oven allow the cheesecake to sit for 15-20 minutes. Bring out and cool for at least 40 minutes.

Remove a keep separately to chill in the fridge for a day. Peel off the cupcake liner carefully and serve chilled with chopped strawberries and golden star fruit.