Rich and creamy white chocolate cheesecakes with a fresh raspberry purée rippled through it. They can be frozen in their jars (provided you use freezer-safe ones) if not needed immediately.
- 75 g digestive biscuits (approx 5 biscuits)
- 1 tbsp very soft butter
- 280 g cream cheese (I always use full fat)
- 100 g melted white chocolate
- 50 g caster sugar
- 1 tbsp cornflour
- 1 tsp vanilla extract
- 1 large egg
- 50 g raspberries (fresh or frozen)
- 2 tbsp icing (confectioner's) sugar
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Blitz the biscuits and butter together in a food processor to a fine, damp crumb. Share between four ramekins or ovenproof glass jars with a capacity of at least 125ml. Press down firmly to flatten. Clean out the processor.
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Blitz all the ingredients together for the cheesecake mixture, scraping down as necessary to remove lumps. Share between the four ramekins.
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If using fresh raspberries, blitz with a stick blender/in a small food processor until thoroughly blended then stir in the icing sugar and pass the purée through a fine sieve to remove the seeds. If using frozen raspberries, put them in a small saucepan and heat until thawed, then stir in the sugar and sieve as for the fresh berries.
Trickle 1-2 tsp on top of each cheesecake and use a skewer to ripple it into a nice swirled pattern. Cover each with a square of foil.
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Place the trivet in the Inner Pot and pour in 250 ml of water. Position the cheesecakes on top of the trivet, stacking on top of each other if necessary and place the lid on with the nozzle set to sealing.
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Set to Manual High for 12 minutes and allow an NPR. Use oven gloves to remove the cheesecakes and allow them to cool on a rack to room temperature before chilling for at least 3 hours. Eat within 48 hours of making.
- Use ramekins with a minimum of 125ml capacity - these cheesecakes puff up a lot on cooking then sink and shrink on cooling so they need a little headroom under the foil to rise. This will preserve the pretty swirled pattern.