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.