White Chocolate & Raspberry Cheesecakes
- 250g cream cheese
- 85g sugar
- 3 eggs (beaten)
- 40ml cream
- 2tsp vanilla
- Pinch of salt
- 100g white chocolate
- 1/2 cup fresh/frozen raspberries
For the crust:
- 1/2 packet ginger nut biscuits
- 125g butter
Preheat oven to 160ºC.
Place the ginger biscuits and butter in a food processor and blend until fine.
Press the crust mixture into the bottom of each ramekin.
Combine the cream cheese, sugar and salt and mix until smooth.
Add the eggs to the mixture and mix until well combined. Scrape down the bowl every now and then the ensure everything is properly mixed. Add cream and vanilla and continue to mix.
Pour the mixture into the ramekins.
Place the ramekins in a hot water bath (a baking pan filled with hot water).
Place the hot water bath with the ramekins in the oven and bake for 30 minutes.
Remove the ramekins from the hot water bath and place them in the fridge for a few hours to set properly.
Once set, melt the chocolate in the microwave, ensuring that you stir the chocolate every 30 seconds.
Pour 1 tbsp melted chocolate over every cheesecake and top with raspberries.
Image and recipe courtesy of Baking Ginger.