White chocolate, boysenberry & lime mini cheesecakes

This recipe can be made a day ahead, but leave cutting the cheesecake into pieces until you are ready to serve.

250g digestive biscuits, blitzed to crumbs in a food processor 125g unsalted butter, melted

1 tsp ground cinnamon

1 tsp ground ginger

Pinch of sea salt (preferably pink Himalayan)

250g white chocolate

275ml cream

500g full-fat cream cheese

150g ricotta

4 tbsp icing sugar, sifted, plus extra for dusting

1 lime, finely grated zest

5 gelatine leaves, soaked in cold water 5-10 minutes 300g boysenberries (or raspberries)

Edible flowers for decorating (optional)

Line a 20cm x 30cm brownie pan with baking paper. Place biscuit crumbs in a bowl and mix in melted butter, spices and salt. Spoon into prepared pan and and flatten gently. Chill for at least 30 minutes.

In a saucepan set over low heat, melt chocolate with 150ml of the cream. Transfer to a large bowl and add cream cheese, ricotta, icing sugar and lime zest. Whisk until thoroughly combined.

Squeeze excess water from gelatine leaves. In a small saucepan, heat remaining cream to a bare simmer. Immediately take off heat and whisk in gelatine. Add to cheese mixture and whisk really well.

Arrange berries over the chilled base and pour in the cheesecake mixture. Cover and place in the fridge to set overnight.

To serve, use a sharp knife to cut cheesecake into 35 squares. Top each square with a dusting of icing sugar and edible flowers, if available.

Makes 35