Maasika toorjuustukoogid iirisega / Strawberry Cheesecakes with Toffee

Vabaduse väljaku servas asuvas kohvik-restoran-lounge'is Mosaiik pakutakse suussulavat laimi toorjuustukooki just sellistes purkides. Kui kaval! Ja nunnu! Kohe kui ma neid nägin teadsin, et ka mina pean sellised endale soetama. Need 200 ml purgid on ideaalsed üheinimseportsud ja kui kook söödud, saab nendes ju kõiksuguseid kuivaineid eksponeerida.

Nendel väikestel purgikestel on ka see eelis, et neisse saab teha kõiki želatiini nõudvaid kooke, ilma seda kasutamata. Võibolla ei ole see kõigi jaoks nii oluline, kuid peale seda, kui ma teada sain, kuidas želatiini saadakse, ei ole olnud tahtmist seda kasutada. Veel saab nendes purkides kooke lihtsalt säilitada ja piknikule või külla mugavalt kaasa võtta.

Maitsest ka. Iirisesed küpsised olid nii head, et nende kogus vähenes kookide meisterdamise ajal märgatavalt. Kindlasti teen nii mõnelegi teisele koogile sellise põhja. Kook oli mõnusalt kreemine, kuigi mina ootasin midagi enamat. Kõigile teistele meeldis aga väga, väikevend käib ja nurub, et ma sinna purgi sisse veel kooki teeksin :)

Vaja läheb:
5 x 200 ml purke või klaase

70 g pehmeid iiriseid
3 spl piima
umbes 100 g muredaid küpsiseid
150 ml rõõska koort (35%)
250 g toorjuustu (tunnistan, et kasutasin lahjat)
5 spl tuhksuhkrut
1/2 spl vanillisuhkrut
umbes 250 g maasikaid

Sulata iirised potis pidevalt segades piimaga. Purusta küpsised ja sega 2/3 iirisekastmega. Vahusta koor, lisa sellele toorjuust ning suhkrud, sega. Lõika maasikad tükkideks. Aseta klaasidesse või purkidesse vaheldumisi küpsisepuru, toorjuustukreem ning maasikad. Kõige peale nirista iirisekastet (kui viimane on selle aja peale ära hangunud, siis sulata see sörtsu piimaga jälle üles). Serveeri hapude marjadega.

Inspiratsioon: juuni 2011 Oma Maitse, mis kadus mul ära, seega võtsin retsepti Kokkamine blogist.

There is a cafe-restaurant-lounge in the center of Tallinn called Mosaiik. There they serve a delicious lime cheesecake in cute jars like these and the moment I saw them I knew I had to purchase them. They are so cute! As well as practical, as 200 ml is just the right amount of cheesecake for one. Meanwhile, when these jars are not filled with cake (don't worry they wont be for long) you can use them to store and exhibit various seeds and nuts.

Another positive thing about these jars is that you can make all the cheesecakes that require gelatin without using the stuff. Maybe this is not as important to everyone as it is to me, but after I found out where gelatin comes from I have tried to ignore it. And well, I haven't bothered looking into agar-agar.

This is enough reasons to buy these jars, right? Convinced myself at least. I bought mine from Prisma in Kristiine keskus in Tallinn.

Oh, about the strawberries. Do try to get real stuff, the Spanish ones are nothing compared to home grown ones. About the cakes too. The fudgy biscuits were so good, they passed the "quality test" with major casualties. I am definitely going to use that idea for other cheesecakes too. The cream cheese layer was nice and creamy, although I expected something a little more spectacular from the cake. But everyone else loved them and now my little brother keeps asking for cake in "those jars".

You'll need:
5 x 200 ml jars or glasses

70 g soft plain toffee or fudge (cut into cubes)
3 tbsp milk
about 100 g biscuits (such as Digestives)
150 ml double cream (35%)
250 g cream cheese (I confess, I used light)
5 tbsp confectioner's sugar
1/2 tbsp vanilla sugar
about 250 g strawberries

Stirring vigorously, melt the fudge with milk on medium-high heat. Crush the biscuits and mix with 2/3 of the melted fudge. Whisk the double cream and integrate with the cream cheese and sugars. Cut the strawberries into pieces. Layer the biscuits, cream cheese and strawberries one after another in the jars. Top with the remaining melted fudge. If it has solidified by that time, just add a tablespoonful of milk and melt it. Serve with sour berries.

Inspired by June 2011 Oma Maitse that I lost, so I took the recipe from here.