Raspberry Ripple Cheesecakes

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

Ingredients:

For the filling:

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.