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White Chocolate & Raspberry cheesecakes

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Tuesday, 20 March 2012
List of viewable recipes from "Mini Cakes" by Hannah Miles

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.

crumb base

  • 6 oz. butter shortcake cookies
  • 5 tablespoons butter, melted

cheesecake topping

  • 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

Imagemakes 20

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.

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Last Updated ( Tuesday, 20 March 2012 )
 
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