White Chocolate & Raspberry cheesecakes
Tuesday, 20 March 2012
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Recipe from Mini Cakes by Hannah Miles (Ryland Peters & Small, 2011)Rich, creamy cheesecake is always a favorite. Served in tiny squares and topped with a gilded raspberry, it is sure to delight at any party. If you want to give your guests a surprise treat, you can add a fun popping candy topping.
- 6 oz. butter shortcake cookies
- 5 tablespoons butter, melted
- 3/4 cup crème fraîche or sour cream
- 3/4 cup mascarpone
- 3 1/2 oz. white chocolate, melted and cooled
- 3/4 cup raspberries
- to assemble
- 20 raspberries
- light corn syrup
- gold leaf
- popping candy (optional)
- a loose-based baking pan (8 x 6 in), greased and lined
To make the base, put the cookies in a food processor and blitz to a fine crumb. Transfer to a bowl, pour in the melted butter and mix together. Spoon the cookie base into the prepared pan and press down firmly with the back of a spoon.
To make the cheesecake topping, whisk together the crème fraîche and mascarpone. Fold in the cooled melted chocolate and raspberries with a spatula and spoon the mixture into the pan. Level the surface of the cheesecake with a spatula and chill in the fridge for 3 hours, until set.
When you are ready to serve, remove the cheesecake from the pan. Cut into 20 squares, using a sharp knife. Place a raspberry in the middle of each square and use a pastry brush to brush with a little corn syrup. Decorate with gold leaf by pressing it into the syrup. Sprinkle with popping candy (if using) and serve immediately or store in the fridge until needed.
Last Updated ( Tuesday, 20 March 2012 )