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Mini White Chocolate and Baked Berry Cheesecakes with Raspberry Coulis

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Cheesecake is either something you love or hate, and I personally am a big fan of the baked variety! You could use any fruit in this recipe (mango, blueberries, strawberry) but I chose frozen raspberries which worked a treat. They are best served after a night in the fridge and are perfect for a sweet dessert or afternoon treat!

You’ll need:

500g cream cheese (not the spreadable kind!)
250g of sour cream
1/2 cup of caster sugar
1 cup of berries or chopped fruit (I used defrosted frozen raspberries)
200g of melted white chocolate
50-75g chopped white chocolate
3 free range eggs
1 teaspoon of vanilla paste or essence
1 packet of sweet plain biscuits (I chose Krispies for a subtle coconut flavor in the base)
125g of melted butter

For the coulis:

1 1/2 cups of raspberries
1/2 cup of caster sugar
3 tablespoons of water
1 teaspoon of framboise or rose petal syrup (added extra!)

Muffin tray
Cupcake liners (optional)

Preheat oven to 160, bake.

Put your biscuits in a food processor and blitz until fine and crumbed. Melt your butter in the microwave and add to the crumbs, mixing on low speed. Push the crumbs into the base of a muffin tin, which is either well greased or has cupcake liners. Make the layer as thick or thin as you like and compress well! Cover with glad wrap and let firm in the fridge for at least 30 minutes.

Take your tray out of the fridge and pop in the oven for 3-5 minutes until the base has a slight crisp. Leave to cool.

Put your sour cream, cream cheese, vanilla and sugar into the mixer and beat well. It might still be a bit clumpy but don’t worry! Melt your chocolate over water on the stove or in the microwave and stir into the mixture until just combined. Add your eggs one by one, while mixing on a low speed. Fold in your extra chopped chocolate and your fruit, and spoon on top of the bases.

Bake in the oven for 15-20 minutes until the cheesecakes rise and begin to crack slightly on the surface. Remove and leave them to cool in their tins for up to an hour. Remove the cakes using a heated knife and either serve immediately or store in the fridge overnight.

As you wait for them to cool, get that coulis cooking! Heat the sugar and water in a saucepan over low-med heat, for approx 3-5 minutes until the sugar is fully dissolved. Stir on occasion but not too much, and don’t let the sugar bubble and caramalise. Put your raspberries and the sugar syrup in the blender until well puréed. Using a fine mesh sieve, push the purée through to remove any seeds. It can take awhile so be patient! Stir in any liquor or chosen essence to finish.

Serve your cakes with purée, fresh berries and cream, or ice cream.

Divine! Amber xx

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