Mini Cheesecakes

 

INGREDIENTS:

Base:
250 gram digestive biscuits (granita)
70 gram melted butter

Filling:

250 gram Philadelphia cream cheese
1/2 cup caster sugar
1/2 a lemon
1/4 cup cream
50gram melted white chocolate
1 punnet of raspberries

Topping:

1 punnet of strawberries washed
1/4 cup caster sugar

 

METHOD:

1- Crush the biscuits in a food processor until fine. Combine the melted butter and biscuits crumbs and press into 8 small martini glass and hill in the fridge.

2- In a saucepan add the washed and hulled strawberries with the sugar and cook on medium heat for 10 minutes. set aside to cool.

3- Beat the Philadelphia cream cheese with the caster sugar until smooth in consistency. Add the lemon juice cream and white chocolate and beat for another 2-3 minutes.

3- Decorate the raspberries on top of the base and add the cream cheese on top.

4- Refrigerate for 3 hours and decorate the top of the cheesecake with the strawberry sauce before serving. (make sure it is completely cooled)