Mini Cheesecakes
By not-recognizedRich, creamy and smooth, with a sharp raspberry bite, these mini cheesecakes make a decadent dessert treat.Time and servings
Ingredients
11 total- 75 g of digestive biscuits, crushed
- 25 g of demerara sugar
- 3 eggs, separated
- 400 g of cream cheese
- 25 g of butter
- 100 g of sour cream
- 1 tsp of vanilla essence
- 50 g of white chocolate, chopped
- 25 g of cornflour, sifted
- 50 g of caster sugar
- 75 g of raspberries, crushed
Method
10 stepsStep 1
Mix the crushed biscuits, demerara sugar and melted butter together and then divide the mixture between six ramekins pressing down firmly to cover the base. Place on a baking tray.
Step 2
Whisk the caster sugar and egg yolks together until pale and thick.
Step 3
Add the cheese a little at a time, mixing thoroughly.
Step 4
Now add the sour cream, vanilla essence and white chocolate, beating well between each addition.
Step 5
Whisk the egg whites until they stand in soft peaks. Then, whisk in the cornflour.
Step 6
Stir a large spoonful of the egg white into the cheese mixture to loosen. Now fold in the remaining egg white.
Step 7
Divide the mixture between the prepared ramekins. Place small spoonfuls of the crushed raspberries on the top of each ramekin and swirl through to mix.
Step 8
Bake in the preheated oven for about 20 minutes; they should wobble slightly in the middle.
Step 9
Turn off the heat and leave to cool in the oven.
Step 10
Serve at room temperature.