How to Make
White Chocolate & Strawberry Mini Cheesecake
Time
40 Minutes (plus 4 hours setting time for cheesecakes)
Difficulty
Showing Off
Serves
10-12
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1.
First, make the strawberry compote by mixing the cornflour and water together until dissolved. Then place this, along with all the other ingredients (keeping aside 50g strawberries for decoration), into a pan over a medium heat. Continue to stir as you bring the mixture to a simmer, allowing to simmer for about 5 minutes. Then remove from the heat and cool, the mixture will thicken as it cools. Place in the fridge until you need to use it.
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2.
Using a blender, blitz the biscuits into a powder and then combine with the melted butter. Spread the mixture evenly between each mini cake hole and then press down firmly, I used a loose-base mini cake tin but you can also use a cupcake tin, just make sure to line/grease the bottom. Place the tray in the fridge while you make the filling.
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3.
Whisk the cream cheese, Luxury White Hot Chocolate powder and icing sugar together until smooth, then add in the white chocolate.
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4.
Whip the double cream into stiff peaks, then gently fold into the cream cheese mixture until combined.
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5.
Spread the mixture evenly between each cake hole and smooth. Then set in the fridge for 4 hours.
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6.
Once set, pop the cheesecakes out of the tin, you might need to smooth around the edge with a spatula. Then drizzle the strawberry compote on top and add a few chopped strawberries. Enjoy!
