Mini Strawberry & White Chocolate Cheesecakes

Method

1. 1. Arrange eight 7.5cm wide x 4cm deep ring moulds on a tray and set aside.
2. 2. Melt the butter in a small pan and then blitz the biscuits to a fine crumb in a food processor.
3. 3. Mix together and spoon into the bottom of each of the ring moulds, levelling it flat. Pop in the fridge for about 15 minutes until set.
4. 4. Heat the chocolate in a heatproof bowl set over a pan of simmering water. Stir and set aside to cool to body temperature.
5. 5. Meanwhile, mix the cream cheese, mascarpone and double cream in a large bowl and set aside.
6. 6. Then stir in the cooled, melted chocolate until well blended.
7. 7. Blitz the strawberries in a blender until smooth and then ripple the puree through the creamy mixture. Spoon the mixture into the ring moulds, levelling it at the top of each one. Refrigerate for at least 1 hour until set.
8. 8. When ready to serve, carefully remove each mini cheesecake from the ring mould, slowly pushing the biscuit base up from underneath.
9. 9. Arrange in the centre of each serving plate and top with a selection of berries. Decorate with fresh mint leaves, scatter over some edible flowers and serve at once.

• Summer
• Desserts & Baking
• Summer Desserts
• gingernut biscuits
• No bake cheesecake

Ingredients

• US
• METRIC

You'll Need