Mini Raspberry Ripple And Elderflower Cheesecakes (GF)
Makes: 6 Mini Cheesecakes
These individual gluten-free mini cheesecakes featured in the Food & Drink supplement of The Guardian last saturday. They are great to make in advance of a Summer party and use ginger biscuits to give extra zing to the biscuit base.
50g / 2oz butter
110g / 4oz gluten-free ginger biscuits
275g / 10oz raspberries
1 tablespoon elderflower cordial
110g / 4oz gluten-free white chocolate
3 tablespoons full fat soft cheese
1 teaspoon vanilla extract
4 tablespoons icing sugar, sieved
1. Melt the butter gently over a medium heat, then set to one side.
2. In a mixing bowl, place the gluten-free ginger biscuits and crush with a rolling pin to make fine crumbs. Add the melted butter and stir until thoroughly combined.
3. Divide the biscuit crumbs between the espresso sized glasses or coffee cups, pressing down as you go until they are approximately 2cm (¾”) in depth. Place in the fridge to chill whilst you make the cheesecake mixture.
4. In a small bowl, place a third of the raspberries and pour over the elderflower cordial. Stir to coat evenly, then set to one side.
5. Place the gluten-free white chocolate in a heat-proof bowl over a pan of simmering water. Stir until melted, then remove from the heat and allow to cool.
6. Once cooled, blend the gluten-free white chocolate, soft cheese, vanilla extract and icing sugar with a wooden spoon, then gently add the remaining raspberries. As you stir the raspberries will break down slightly, creating the ripple effect.
7. Spoon the mixture on top of the crushed biscuits and level off with a teaspoon. Decorate the top of the cheesecakes with a couple of the elderflower-infused raspberries to complete and return to the fridge to chill until ready to use.