Name: Mini cherry cheesecakes
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 250 gram packet digestive biscuits; 120 gram butter, melted; 1/2 teaspoon ground ginger; 180 gram white chocolate melts, chopped; 1/2 cup cream; 500 gram cream cheese, at room temperature; 3/4 cup caster sugar; 2 eggs, lightly whisked; 1 teaspoon vanilla essence; 200 gram cherries, pitted, coarsely chopped, plus 18 extra; 300 millilitre thickened cream, softly whipped, to serve; icing sugar, to dust

Ingredients

250 gram packet digestive biscuits

120 gram butter, melted

1/2 teaspoon ground ginger

180 gram white chocolate melts, chopped

1/2 cup cream

500 gram cream cheese, at room temperature

3/4 cup caster sugar

2 eggs, lightly whisked

1 teaspoon vanilla essence

200 gram cherries, pitted, coarsely chopped, plus 18 extra

300 millilitre thickened cream, softly whipped, to serve

icing sugar, to dust

Method

1.Preheat oven to 150°C (130°C fan-forced). Line 18 holes of 2 x 12-hole (1/3-cup) muffin trays with paper cases. Process biscuits until fine crumbs form. Add butter and ginger; process to combine. Press crumb mixture evenly over base of holes. Chill until required.

2.Place chocolate and cream in a small heavy-based saucepan over low heat. Cook and stir for 6 minutes or until chocolate has melted and mixture is smooth. Cool.

3.Using an electric mixer, beat cream cheese, sugar, egg, essence and cooled chocolate mixture in a large bowl until well combined and smooth. Fold cherries into cream cheese mixture. Divide mixture into prepared holes; level tops. Bake for 25 minutes or until just set, swapping trays halfway through cooking. Transfer trays to a wire rack. Cool in trays. Remove paper cases for serving. Top cheesecakes with cream and extra cherries. Serve dusted with icing sugar.

Ensure cream cheese is at room temperature to avoid lumps in cheesecake.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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