Mini white chocolate & raspberry cheesecakes ( makes 14 )
100g tennis biscuits
50g butter, melted
230g cream cheese, softened
250g mascarpone
100g white chocolate, grated
150g caster sugar
2 tbsp flour
3 jumbo eggs, beaten juice and zest of 1 lime raspberries, to garnish white chocolate curls, to garnish
1. Preheat oven to 160°C.
For the base: Blitz the biscuits in a food processor until fine crumbs form. Add butter and stir well to combine. Press 1 tbsp bisccuit mixture into the base of 14 muffin cups. Allow to rest in the fridge for 10 minutes.
2. For the filling: Blitz all ingredients (excepts the raspberries) in a food processor until smooth. Pour into prepared bases; bake for 15 minutes. Remove and allow to cool completely.
3. To serve: Decorate with grated white chocolate flakes and raspberries and dust with icing sugar.
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