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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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on tv, Britian's best chefs cook out..... the stilton makes these little darlings so delish you just got to try them photo courtesy of ITV Ingredients:
20 chocolate digestives |
100g unsalted butter |
600g cream cheese |
200g caster sugar (flavoured with vanilla pods) |
2 x tbsp plain flour |
200g stilton cheese |
200ml soured cream |
1 x tsp vanilla essence |
juice of half a lemon |
3 eggs |
2 punnets of raspberries |
icing sugar |
12 cup cake cases |
cupcake oven tray |
mint leaves to garnish |
Directions:
1. Crush the biscuits in a bag with a hammer or rolling pin and mix with melted butter, spread into the bottom of cup cake cases.
2. Beat the cream cheese with the sugar, flour, stilton, soured cream, vanilla essence, juice of half a lemon and eggs until 'fluffy' and spoon onto the base.
3. Crush the raspberries and add a tbsp of icing sugar.
4. Spoon into the mixture and drag across to 'marble' the raspberry.
5. Bake in the oven for approx 30 minutes at 180c
6. Allow to cool in the fridge or freezer for 40 minutes to firm.
7. Serve the mini cheesecakes with Raspberry puree and 4 fresh raspberries with a leaf of mint and a dusting of icing sugar.
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