White Chocolate & Raspberry cheesecakes

Recipe from Mini Cakes by Hannah Miles (Ryland Peters & Small, 2011)

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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

makes 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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