Michael and Rachel's

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Mini Vanilla Cheesecakes

Updated: 25 Apr 2015

Ingredients

  • 75g digestive biscuits

  • 30g unsalted butter

  • 2 gelatine leaves

  • 200g low-fat cream cheese
  • 100g golden caster sugar
  • 1 teaspon vanilla extract

  • 1x 227g tubs clotted cream

  • Milk chocolate

  • Summer fruit sauce

Method

  1. Break up and crush the digestive biscuits to crumbs. Melt the butter in a small saucepan over a low heat, then tip in the crumbs and stir to coat them completely in the butter. Divide the mix between six small ramekins / dishes and press the biscuit mix firmly into the base of each tin to form the crust.
  2. Cut the gelatine leaves into strips and soak them in a small bowl of cold water for five minutes. Drain off the water, add another couple of tablespoons of water, submerging them, and stand the bowl in a second bowl of boiling water. Stir until the gelatine dissolves.
  3. Place the cream cheese in a small saucepan with the sugar and heat gently. Sir constantly until the mixture liquefies and the sugar has completely dissolved. Give it a quick whisk to get rid of any lumps. It should be the same temperature as the gelatine solution.
  4. Beat the gelatine into the cream-cheese mixture and vanilla extract, then transfer to a large bowl and let it cool.
  5. When the mixture is lukewarm, add the clotted cream and whisk vigorously. There will be a few tiny dots of cream even once it’s been whisked.
  6. Pour the mixture on top of each of the crusts and smooth with a spoon. Swirl in melted milk chocolate to decorate, or add a good dollop of summer fruit sauce for a lighter result. Cover with clingfilm and chill until set, either for several hours or overnight.