Vanilla and fresh berry mini cheesecakes

This recipe comes from a British Newspaper. Click on this post title to be taken t original article if you want

Makes 12


500g Philadelphia cream cheese (at room temperature)

100g caster sugar
3 large eggs, whisked together
1 vanilla pod
175g double cream
200g white chocolate, chopped
1 punnet raspberries
1 punnet blueberries
1 punnet blackberries

Preheat the oven to 130C/250F/Gas Mark ½. Beat together the cheese and the sugar. Gradually add the eggs and whisk until combined. Scrape the seeds from the vanilla pod, add them to the cheese mix and stir in well.

Pour the cream into a small saucepan and bring to the boil over a medium heat. Pour the hot cream over the chocolate and let it melt thoroughly. Give it a good stir, then pour into the cheese mix, making sure there are no lumps.

Line a 12-cup cake tin with paper cases. Mix together the berries and divide half of them between the paper cases. Pour the cheesecake mix over the berries, then bake in the oven for 25-30 minutes, until set but still quite soft in the middle. They should remain white. Cool the cakes to room temperature, then place in the fridge overnight. To serve, divide the remaining berries over the cakes and sprinkle with some icing sugar.