These are the perfect dinner party dessert, as you can make them the day before you plan to serve – I find it makes for a much more relaxing evening when I’ve prepared stuff in advance and can focus on my guests. I like to make these with raspberries, but it could be fun to try them with cranberries or blueberries. If you do decide to experiment then please let me know how you get on through my social media!
Melt the butter in a small pan or in the microwave. Leave to cool a little. Put the digestive biscuits into the food processor and blitz until they resemble breadcrumbs and then tip them into a bowl. Add the melted butter and mix to combine and then divide the mixture between the paper cases, pressing each one down super well so it is packed tight.
To make the filling, put the cream cheese, sugar, vanilla and eggs into a large bowl and mix until just combined. This mixture does not need to be beaten but just mixed together. Divide it between the biscuit bases and set aside.
Put the raspberries in a food processor and blitz until smooth, then place a sieve over a bowl and push the raspberry puree through the sieve to get rid of the seeds. Discard the seeds and then add enough of the caster sugar to taste. The amount of sugar you will need depends on how sweet the raspberries are, so taste them as you add the sugar and see how you go.
Using a spoon, put blobs of the puree onto each cheesecake and then take a skewer and drag the blobs outwards to create a swirl pattern. Place the cheesecakes in the oven and
Once cooked, remove from the oven and leave to cool completely, then place in the fridge to chill. I usually take the cheesecakes out of the fridge about 20 minutes before serving so that they are not super cold for the guests to eat. Enjoy!
© Lorraine Pascale, 2017. Images: © Myles New, 2017.