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Mini Cheesecakes.

Mini Cheesecakes

Traditional
    6 serving

Prep time:

Cook time:

Serves: 6

Rich, creamy and smooth, with a sharp raspberry bite, these mini cheesecakes make a decadent dessert treat.
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Ingredients

  • 25g Butter
  • 50g Caster Sugar
  • 75g Digestive Biscuits, crushed
  • 25g Demerara Sugar
  • 3 Eggs, separated
  • 400g Cream Cheese
  • 100g Sour Cream
  • 1 tsp Vanilla Essence
  • 50g White Chocolate, chopped
  • 25g Cornflour, sifted
  • 75g Raspberries, crushed

Recipe tips / Prepare ahead

Preheat the oven to 140c/Gas3.

Method

Step 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.

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