Name: Chocolate and raspberry ricotta cheesecakes
Prep time: 20 min
Total time: 20 min
Ingredients: 250 gram chocolate ripple biscuits; 90 gram butter, melted; 250 gram ricotta; 250 gram cream cheese, chopped; 3/4 cup thickened cream; 180 gram white chocolate, melted; 125 gram punnet fresh raspberries, plus extra, to serve

Ingredients

250 gram chocolate ripple biscuits

90 gram butter, melted

250 gram ricotta

250 gram cream cheese, chopped

3/4 cup thickened cream

180 gram white chocolate, melted

125 gram punnet fresh raspberries, plus extra, to serve

Method

1.Line 8 texas muffin pan recesses with large paper cases. In a food processor, process biscuits to fine crumbs. Mix in butter. Divide mixture evenly among cases, pressing down firmly into bases. Freeze for 10 minutes.

2.In a food processor, combine ricotta, cream cheese, cream and chocolate. Pulse until smooth. Transfer to a large bowl and fold raspberries through.

3.Divide mixture among cases, smoothing top. Cover and chill for 2 hours.

4.Peel off paper cases and serve topped with extra raspberries.

You can use milk chocolate, if preferred. You could also add a dash of a favourite liqueur. Serve with extra cream, if liked. Makes 8
Note

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Ingredients

Method

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