Recipe: Mini white chocolate and raspberry cheesecakes

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Recipe: Mini white chocolate and raspberry cheesecakes


5 oz (150 g) butter cookies or shortbread (about 40 cookies)
¼ cup (50 mL) unsalted butter, melted

1 ½ pkg (375 g) cream cheese, softened
⅓ cup (75 mL) sugar
2 large eggs
1 tsp (5 mL) vanilla
2 oz (60 g) good quality white chocolate, chopped
½ pint (250 mL) blackberries or raspberries
Preheat oven to 375˚F (190˚C). Place 2 silicone mini muffin trays (each with 12 mini muffin cups) or a well-greased muffin tray on a baking sheet.

In a food processor, pulse cookies into fine crumbs. Add melted butter and pulse to combine. Place ½ tbsp (7 mL) cookie crumbs in each muffin cup and tap down with a small spoon. Refrigerate while making filling.

In bowl of electric mixer fitted with the paddle attachment, beat cream cheese until smooth; gradually beat in sugar until smooth. Add eggs, one at a time, beating well after each addition. Blend in vanilla.

In a heatproof bowl set over a pot of barely simmering water, melt chocolate. Slowly stir into cream cheese mixture.

Spoon about 1 tbsp (15 mL) cream cheese mixture into each muffin cup. Place a berry in the centre of each cup. Top with remaining mixture, filling cups to the top.

Bake for 15-18 minutes or until puffed and set. Let cool on a rack for 20 minutes. Remove from muffin cups by carefully pushing cakes from the bottom until they pop out. Let cool completely on a tray. (Centres will cave in slightly.) Refrigerate for at least an hour before serving. Garnish with fresh berries.
Tip: In this photo, mini cheesecakes were topped with a spoonful of dulce de leche and then fresh berries were added.

From Dish Entertains. Published by Harper Collins.  Copyright © 2007 by Trish Magwood. All rights reserved.  Reprinted by permission of Harper Collins.


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Recipe: Mini white chocolate and raspberry cheesecakes