MINI BERRY CHEESECAKES
Makes: 12 INGREDIENTS
120g Arnott’s Granita biscuits 50g butter, melted, cooled
125g blueberries, plus extra, to serve 125g raspberries, plus extra, to serve 375g cream cheese, chopped, at room temperature
METHOD
125ml (1/2 cup) thickened cream 110g (1/2 cup) caster sugar, plus 2 tbsp extra
1 tsp vanilla extract
2 1/2 tsp gelatine powder
Mint leaves, to serve
Edible flowers (optional), to serve Pistachios, finely chopped, to serve
Cut 12 strips of baking paper, about 2cm wide and 15cm long. Spray a 12hole, 80ml (1/3-cup) capacity muffin pan lightly with oil, and lay a strip of paper into each, with the ends extending above the sides. Process the biscuits in a food processor until coarsely crushed. Add the butter and process until well combined. Divide the mixture evenly among the muffin holes and use the base of a glass to press in firmly. Place the pan in the fridge to chill until required. Place the blueberries in a small saucepan over low heat. Use a potato masher to gently crush and sprinkle with 1 tbsp extra sugar. Cook, stirring, for about 3 minutes or until the juices release, the mixture is pulpy and the sugar is dissolved. Strain the liquid into a heatproof bowl. Set aside to cool. Clean pan. Repeat process with raspberries and 1 tbsp extra sugar. Use electric beaters to beat the cream cheese and remaining 1/2 cup sugar in a bowl until smooth. Beat in cream and vanilla. Place 2 tbsp water in a small microwave-safe bowl. Sprinkle with 2 tsp gelatine. Set aside for 2 minutes to soften. Microwave on high for 20 seconds, until hot. Whisk with a fork to dissolve the gelatine. Cool slightly, then add to cream cheese mixture and beat briefly to combine. Divide among three bowls. Place 2 tsp water in a microwave-safe bowl and sprinkle with the remaining 1/2 tsp gelatine. Dissolve as before. Whisk the blueberry juice into one bowl of cream mixture and mix in half the gelatine mixture. Repeat with raspberry mixture and remaining gelatine in another bowl of cream cheese. Divide the vanilla cream cheese mixture among the biscuit bases, spreading out with a spoon. Carefully top with a layer of blueberry mixture and then raspberry mixture. Place in the fridge for 2 hours 30 minutes until set. Use the paper to lift out on to a serving platter. Top with the berries, halving some of the blueberries; the mint leaves; the edible flowers, if you like; and the pistachios.