I have a little confession to make. I made a batch of these individual cheesecakes and then ate them all before I got the camera out to take a photo (I did share them – I didn’t eat them all myself – promise!) So…I had to make another batch just for photography purposes. What a shame.
This is another baked cheesecake recipe; I do prefer baked cheesecakes over fridge set ones, and I think baking these gives a really lovely caramel flavour that you just don’t get with refrigerated recipes. The white chocolate against the sharpness of the raspberries is just so good. Add in the chocolate crumb base and you have a delicious combo!
You can make this recipe as one large cake (use a spring form tin, greased and lined) or make them as I have, in individual serves. These present really well if you are making them for guests. I like to use the large muffin papers to press them into (Multix ones are my favourites)
I got 16 individual cheesecakes out of this recipe, but that number may vary depending on how large your cases are and how much base and topping you put in each one.
- 125g butter
- 250g choc ripple biscuits
- 500g cream cheese
- 200ml sour cream
- 3 eggs
- 1 tsp vanilla (paste, essence, or two pods scraped out)
- 200g white chocolate
- 125g raspberries (I use frozen)
- Grease and line (with baking paper) a spring form pan if making a whole cake. Prepare muffin tray with cupcake papers if making individual cakes. Pre-heat oven to 150 degrees (fan forced).
- Place butter in Tmx bowl and melt at 100 degrees, 2 minutes, speed 1.
- Add the biscuits and and blitz speed 5 for 10 seconds until a fine crumb wet sand texture.
- Remove the biscuit mix from the bowl and press into the base of the cake tin or muffin cases. Put base(s) into the fridge to set while you prepare the topping.
- Clean the bowl and dry thoroughly.
- Add the chocolate to the clean bowl, and grate speed 6, 5 seconds. Remove and set aside.
- Place cream cheese, sour cream, eggs, vanilla to the bowl and mix speed 5, 30 seconds.
- Scrape the sides down and and add chocolate and mix speed 5, 5 seconds.
- Add raspberries and fold through gently using a spatula.
- Pour the mixture onto the base and bake for 50 minutes for a full sized cake, or 35 minutes for individual cakes (check to see when the top starts to turn slightly golden and the cake is not wobble anymore)
- Let cool in the oven with the door ajar. If you have time leave in the fridge overnight before serving.