These individual cheesecakes topped with raspberries are a real winner in the summer.
Makes 9
Takes 25 minutes to make, plus chilling and cooling
Per serving:
452kcals
31.4g fat (18.9g saturated)
5.5g protein
38.8g carbs
22.2g sugar
0.7g salt
1. Line a muffin tin with 9 paper muffin cases. Put the chocolate and butter into a medium pan over a low heat. Stir occasionally until melted. Remove from the heat and stir in the crushed biscuits. Spread the mixture evenly across the base and up the sides of each paper case to make a shell. Chill for 15 minutes to firm up.
2. For the cheesecake filling, put the Philadelphia and 4 tablespoons of the icing sugar in a bowl and whisk until smooth – don't use an electric hand whisk. Add the cream and continue to whisk, gradually adding 2 tablespoons of the orange juice, until soft peaks form. Divide between the cases and chill for 1 hour.
3. Meanwhile, put the raspberries in a pan with the remaining icing sugar and orange juice. Place over a medium heat, stirring to dissolve the icing sugar, then simmer for 2-3 minutes. Pass through a fine sieve and discard the pips. Set aside to cool and thicken slightly.
4. Top each cheesecake cup with some extra raspberries and spoon over the raspberry sauce to serve.
© delicious. magazine
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