Miniature cheesecakes, bursting with raspberry freshness and finished with a hint of white chocolate.
I’m sorry its been a little while since I’ve posted a new recipe – Andy came back from Hong Kong for a visit and we spent two weeks enjoying every last minute of sporadic sunshine. We’ve had a throughly British summer time, visiting Whitby, exploring the Isle of Wight. Drinking lots of cider, getting plump on cream teas, and debating the merits of Northern versus Southern fish and chips (we defiantly make them better in the South, incase you’re wondering!).
I’ll be sharing some pictures form our adventures soon, but for now, a new recipe for you.
Following on from my Mini Victoria Sponge Cakes, these are another miniature fruity morsel. These little mini cheesecake cupcakes are a gorgeous summertime treat. They’re light, creamy and fresh. The perfect way to finish off a barbecue or nibble on for afternoon tea in the garden.
I took them out into the garden to photograph afterwork one night, taking advantage of the glorious evening light. I had a little helper taking the pictures. Those of you who follow me on Instagram may have noticed the occasional picture of Oscar before. After having a little sniff around the cheesecakes, and a little lick of cream*, he promptly settled down to sleep right across my set up. Thank you, Oscar. Its lucky you’re so cute!
The buttery, biscuity base is made from crushed up white chocolate chip cookies and melted butter, and is topped with a cheese cake mix made with a gloriously creamy combination of cream cheese, sour cream and double cream. The cheesecake contains egg and flour, and is baked together so it has a slightly firmer texture than a no bake cheesecake, meaning you can take these out of their cases and nibble on them like a cupcake. It also means they look delightfully elegant popped on a cake stand, the occasional blush of raspberry peeping temptingly through the creamy topping.
The little raspberries provide a wonderful burst of freshness and summer flavour. They pair beautifully with the richness of the cheesecake, and keep all their vibrancy and juicy taste even after baking.
A little white chocolate grated over the top, and you have an ideal summer time treat!
*don’t worry, no-one ate the cheesecake that Oscar sampled!
– Recipe adapted, slightly, from BBC Good Food.
– I used full fat cream cheese. I haven’t tried using a low fat substitute, but from experience in other recipes full fat nearly always works better.
– You could try varying the biscuits for the base. Shortbread would be yummy, as would ginger biscuits.
- ----- for the base
- 8 white chocolate chip cookies
- 45g butter, melted
- ----- for the filling
- 300g cream cheese
- 1 tbsp plain flour
- 90g caster sugar
- 1 teaspoon vanilla extract
- 1 medium egg, plus 1 egg yolk
- 3 tablespoons sour cream
- 100g raspberries
- 100g double cream
- a few squares of white chocolate, to decorate
- Preheat the oven to 180C / 160 fan / 350F.
- Line a muffin tin with 10 paper cases.
- Start by making the base. Crush the biscuits into bread crumb sized pieces. Pour the melted butter into the crushed biscuits and stir together. Divide the biscuit mixture between the paper cases and press down firmly.
- To make the filling, beat the cream cheese until smooth. Use an electric beater if possible. Beat in the flour, caster sugar, vanilla extract, egg, egg yolk and sour cream. Continue to beat until the mixture is smooth and creamy.
- Put two raspberries into each case. Divide the mixture evenly between the cases.
- Bake for 20 - 25 minutes until the tops are firm, but the cheesecakes still have a little wobble.
- Cool completely on a wire rack.
- Once cooled, carefully peel away the paper cases.
- Whip the double cream until it forms peaks. Pipe onto the top of each cheesecake and decorate with the remaining raspberries.
- Grate white chocolate over the top of the cheesecakes.
- Store in an air tight container in the fridge until serving. Eat within 3 days.