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Ingredients
- 8 white chocolate cookies
- 45g/1¾oz butter, melted
- For the filling
- 300g/10½oz cream cheese
- 1 tbsp plain flour
- 90g/3¼oz caster sugar
- 1 tsp vanilla extract
- 3 tbsp soured cream
- 100g/3½oz raspberries
- lightly whipped double cream or crème fraîche, to serve
Preparation method
- Preheat the oven to 180C/350F/Gas 4. Line a muffin tin with eight muffin cases.
- Blend the cookies in a food processor until they resemble fine breadcrumbs. (You can also do this by placing them in a plastic bag and bashing with a rolling pin).
- Stir in the melted butter until well combined. Press the mixture into the base of the paper cases, reserving a tablespoon to garnish.
- For the filling, beat the cream cheese in a bowl until smooth, then stir in the plain flour, caster sugar, vanilla extract, egg and egg yolk and soured cream and beat until the mixture is light and fluffy.
- Put a few raspberries in the bottom of each case, reserving some for garnish, then spoon the cream cheese mixture on top.
- Bake in the oven for 20-30 minutes, or until the cheesecake filling is set, but still slightly wobbly in the middle.
- Remove the cupcakes from the oven and set aside to cool for 30 minutes. Remove the cupcakes from the tin, transfer to a plate and chill in the fridge for at least an hour, or overnight.
- To serve, carefully peel off the paper cases and top the cupcakes with a spoonful of whipped cream and a few raspberries. Sprinkle over the reserved biscuit mixture.
