Raspberry Ripple Cheesecakes

Make the most of summer raspberries with our mini baked cheesecake recipe.

  • For the raspberry coulis:
  • 150g fresh raspberries
  • 40g caster sugar
  • 40g water
  • For the base:
  • 80g digestive biscuits, finely crumbed
  • 30g unsalted butter
For the filling:
  • 225g full fat cream cheese
  • 50g caster sugar
  • 60g sour cream
  • 1/4 tsp vanilla paste
  • 1 tsp lemon juice
  • 1 egg
  • A few extra raspberries to serve.

Follow these steps

  • Start by making the raspberry coulis. Place the raspberries, sugar and water in a saucepan and place over a medium heat. Bring to a gentle simmer, and continue to cook gently stirring continuously for 10-12 minutes, until thickened. Remove from the heat & pass through a sieve to remove the seeds. Allow to cool to room temperature before covering with cling film and chilling in the fridge until needed.
  • Preheat the oven to 200degC or 180degC fan. Line a muffin tin with 9 muffin cases.
  • Mix together the melted butter and the crumbed digestives, then divide evenly between the 9 muffin cases. Using the end of a glass press the crumb mixture firmly into the base of each muffin case.
  • To make the filling, beat the cream cheese & caster sugar together using an electric mixer, until smooth and creamy. Add the sour cream, vanilla paste and lemon juice and beat again. Finally, beat in the egg .
  • Spoon evenly into the muffin cases then drizzle over a little of the raspberry coulis, use a skewer to create a ripple effect. Bake in the pre-heated oven for 18 to 20 minutes, until the edges are set but the centres still wobble a little.
  • Leave to cool in the tin then transfer to the fridge to chill completely. Serve with the rest of the coulis drizzled over and extra raspberries on the side.
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