Raspberry Ripple Mini Cheesecakes

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Raspberry Ripple Mini Cheesecakes

Ingredients

Biscuit base
120g digestive biscuits OR swap for ginger snap biscuits for a tasty variation
60g unsalted butter, melted
Raspberry coulis
120g raspberries
60g icing sugar
Filling
2 sheets leaf gelatine
250g full-fat cream cheese
100g caster sugar
1 tsp vanilla extract
200ml double cream

Method

Place six 7 – 8 cm metal rings on a baking sheet lined with baking parchment
To make the biscuit base, put the biscuits in a plastic bag and crush them with a rolling pin to form fine crumbs. Tip the crumbs into a bowl, stir in the melted butter and mix well. Press the biscuit and butter mixture into the bases of the metal rings and chill in the fridge.
Put the raspberries and icing sugar in a plastic container and blend until smooth with an electric stick blender. Pour into a fine sieve placed over a bowl and press the mixture through in order to remove the seeds.
Put the gelatine sheets in a bowl of cold water and leave for 5 mins until soft, then put in a saucepan with 2 tsp of water. Gently heat until runny (do not boil) then remove form the heat and cook for a min.
Beat the cream cheese, caster sugar and vanilla together in a bowl. Lightly whip the double cream in a separate bowl to soft peaks. Fold the cream cheese mixture and whipped cream together, then add the gelatine, stirring until incorporated and smooth.
Spoon one third of the cream mixture on top of the chilled biscuit bases. Drizzle a little coulis on top and swirl using a skewer to ripple. Spoon another third of cream mixture on top, then another drizzle of raspberry coulis and swirl again. Reserve a little coulis for decorating the top. Put the remaining cheesecake mixture on top and smooth the surface. Place in the fridge for 3 hrs to set.
Run a knife around the edges of the cheesecake to loosen the sides. Remove the metal rings, drizzle with any remaining raspberry coulis and decorate each cheesecake with fresh raspberries and mint leaves