This take on the classic cheesecake makes for a stunning way to end any meal; with its smooth, creamy top, crunchy biscuit base, all topped off with the sharp finish of raspberries!
Serve with ice cream for the perfect pairing.
Break up the biscuits and, using a rolling pin, finely crush them up
Place the crushed biscuits into a bowl and mix in the butter
Add the mixture to the ramekins
Press down into the base of the ramekin and compress the mixture
Clingfilm the ramekins and place in the fridge for 20 minutes
In a bowl whisk together the sugar and egg
Then add the flour , cream cheese and vanilla extract and mix together
Mix in the melted white chocolate and cream
Finally whisk in half of the raspberries
Remove the ramekins from the fridge and pour in the mixture
Place in the oven at 180C for 20-25 minutes and allow to cool for up to an hour
Decorate with remaining raspberries and serve!
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