BERRY CHEESECAKE CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

1 3⁄4 cups (200 g) (7.1oz) digestive biscuits

1 stick (100 g) (3.5oz) margarine

1 tsp cinnamon

1 1⁄4 cups (300 g) (11oz) vegan cream cheese

2 tbsp (15 g) (0.53oz) wheat flour

1⁄2 cup (90 g) (3.2oz) sugar

3 1⁄3 tbsp (40 g) (1.4oz) cream

1 lemon

1⁄3 cup (45 g) (1.6oz) cornstarch

7 tbsp (100 g) (3.5oz) water

FOR THE DECORATION

3⁄4 cup (100 g) (3.5oz) raspberries

3⁄4 cup (100 g) (3.5oz) strawberries

1.75 ounces (50 g) (1.8oz) red currants

1⁄2 cup (100 g) (3.5oz) sugar

2⁄3 cup (150 g) (5.3oz) vegetable cream

NUTRITIONAL VALUES

Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg

METHOD

Crush the biscuits and combine them with the margarine and cinnamon. Distribute this mixture evenly among the moulds. In a mixing bowl, combine the flour and 12 cup (90 g) sugar. Gradually stir in the cream cheese (previously beaten). Add the lemon zest to the water. Mix in the cornstarch and cream. Continue beating after gradually adding this mixture to the cream cheese.

Fill each cupcake liner halfway with batter.

In a water bath, bake for 1 hour at 300° F (150° C). Refrigerate them for 3 hours before removing them from the mould.

To make the decoration, cut the berries and cook them in a saucepan with 12 cup (100 g) sugar for a few minutes after it begins to boil. Keep the compote in the refrigerator. Whip the cream and pipe it onto each cupcake, leaving a hole in the centre for the compote.