Name: Cherry and white chocolate cheesecakes
Prep time: 20 min
Total time: 20 min
Ingredients: Filling; 1 1/2 teaspoon gelatine; 2 tablespoon hot water; 250 gram cream cheese, chopped, at room temperature; 1/4 cup caster sugar; 1/2 cup thickened cream; 100 gram plaistowe extra creamy premium white chocolate, chopped, melted; 1 teaspoon vanilla extract; 200 gram cherries, stalks removed, pitted, chopped; Base; 125 gram wheatmeal biscuits, broken; 90 gram butter, melted

Ingredients

Filling

1 1/2 teaspoon gelatine

2 tablespoon hot water

250 gram cream cheese, chopped, at room temperature

1/4 cup caster sugar

1/2 cup thickened cream

100 gram plaistowe extra creamy premium white chocolate, chopped, melted

1 teaspoon vanilla extract

200 gram cherries, stalks removed, pitted, chopped

Base

125 gram wheatmeal biscuits, broken

90 gram butter, melted

Method

1.Lightly grease 6 holes of a muffin pan. Line each recess with 2 thin strips of baking paper, crossing at the base.

2.Place biscuits in a food processor. Process until finely crushed. Add butter. Process until combined.

3.Divide biscuit mixture evenly between muffin pan recesses. Press firmly over base. Chill for 15 minutes until firm.

4.To make the filling: Meanwhile, in a small jug, whisk gelatine briskly into hot water with a fork until dissolved. Cool slightly.

5.In a small bowl, using an electric mixer, beat cream cheese and sugar together until smooth. Beat in cream, chocolate and vanilla followed by gelatine mixture.

6.Pour mixture evenly into muffin pan. Top with cherries, pushing gently into mixture. Chill overnight. Serve with cream or ice-cream if desired.

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