Lately I've been on what I can only describe as a mini cheesecake bender - any excuse (or not) to make them and off I go. Initially, I was drawn to making this because they look like an adorable cheesecake version of a cupcake. As well, I was asked to bring a dessert to a baby shower, and thought this would be a lot easier than having to slice pieces of cheesecake for everyone. The added benefit of no washing up a serving plate, was the cherry on top. Now I make these in lots of different flavours ranging from peanut butter cup, chocolate chip all the way to fruity versions like Meyer lemon and honey. They've all worked out really well and each time I successfully try a new flavour, it just spurns me on to come up with another new variety.
In this recipe, I've made a white chocolate raspberry version which is a great dessert for a shower (baby girl or wedding). Being that winter isn't exactly the best time for using fresh raspberries, I use raspberry jelly or jam. It adds the right amount of raspberry flavour, a nice pleasant sweetness, and little bit of tartness. However, if raspberries are in season, you could add about 1 cup of mashed raspberries to the recipe in place of the jam. Although, I would advise adding an additional 2 tablespoons of sugar to the recipe, otherwise the cheesecake will bake up a little too tart. As well, you may have to bake for 5 or so minutes longer than I've advised below. This is because fresh raspberries will add more water to the cheesecake batter, slowing the cooking time a little.
When I initially made this recipe, I went to the effort of making white chocolate mousse to pipe on top of the cheesecakes, since it was a celebration. However, this step could easily be left out and replaced with some whipped cream or a little white chocolate ganache drizzled over the top. As well, I used ground up Digestive Biscuits for the base as I find the flavour really compliments the raspberry and white chocolate. It practically goes without saying, but using ground up Graham Crackers works just as nicely
Here's my recipe:
Base:
13 digestive biscuits
1/4 cup unsalted butter, melted
2 tablespoons of white granulated sugar or caster sugar
Pinch of salt
Cheesecake Filling:
2 x 8oz packages of cream cheese
1/4 cup sour cream
1/4 cup plain yogurt
2 teaspoons of vanilla
1/4 cup granulated sugar or caster sugar
1/4 raspberry seedless jam or jelly
2 eggs
2 tablespoons flour
Pinch of salt
White Chocolate Mousse:
100g package of white chocolate (I use Lindt)
237ml carton of whipping cream
Dash of vanilla
Preheat oven to 350 degrees F. Line a 12 cup muffin tin with cupcake or muffin papers.
Method for the cheesecake base:
Blitz digestive cookies in a food processor until finely ground and then pour into a small to medium sized mixing bowl. Add the sugar, melted butter and pinch of salt and mix to combine. Add about 1 tablespoon of the digestive cookie mixture to each paper liner in the tin. Then go back and add a bit more to each cup until the digestive mixture is evenly dispersed among the cups. If by chance you end up with any left over digestive cookie base, it freezes well for usage later. Bake for 5 to 7 minutes, until slightly browned on the edges. Remove from the oven to cool while you get on with the cheesecake filling.
Method for cheesecake filling:
In a large mixing bowl with a hand held mixer or in a stand mixer, beat the cream cheese until softened. Add the sour cream and yogurt and beat again until combined together. Scrape down the sides of the bowl using a rubber spatula and beat again (this makes sure there are no lumps later). Add the jam, sugar and vanilla and beat again until well incorporated. Scrape down the sides of the bowl again and then add the eggs and mix until just combined (over mixing the eggs within the batter can cause cracking or irregular cheesecakes once baked). Add the flour and a pinch or salt and mix by hand with a rubber spatula, making sure incorporate any lumps at the bottom or on the sides of the bowl. Pour the filling into the pre-baked bases (I use a trigger handle ice cream scoop or a ladle) and bake for 10 to 15 minutes until almost completely set. If there's a very slight jiggle in the centre of each cheesecake when you gently shake the muffin tin, they're done. Let the cheesecakes sit in the tin to cool on the counter for 20 minutes and then place the tin in the fridge to cool completely (about 2 hours).
Method for White Chocolate Mousse:
Start by scalding the heavy cream (heating to just under a boil) and pour over the chopped white chocolate in a heat proof bowl. Let sit for a moment before adding a splash of vanilla and gently mixing with a rubber spatula until smooth. Allow the mixture to cool in the bowl for a while (but not so long, it hardens) then whisk until slightly thickened and completely cooled. Whip the remaining heavy cream to stiff peaks and gently fold into the white chocolate mixture using a rubber spatula. You should end up with a what looks like whipped cream, but has a richer flavour and slightly denser consistency.
Pipe the white chocolate mousse over each cooled and set mini cheesecake and either serve straight away or chill in the fridge for up to 2 days. Add a fresh raspberry on top of the mousse for garnish if you like.
