White Chocolate Cheesecakes

Serves: 2 Prep: 15 mins plus cooling and chilling Cook: 0 mins Vegetarian Freezable

65 g (2½ oz) shortbread fingers, crushed finely 1 tsp cocoa powder

15 g (½ oz) butter, melted

100 g (3½ oz) white chocolate, broken into pieces 65 g (2½ oz) reduced fat soft cheese

A few drops vanilla extract

To Serve: pomegranate seeds; fresh berries; pouring cream (optional).

1 Line the base of two ramekins, approx. 7 cm (2¾ in) diameter, with a disc of baking paper.

2 Mix together the shortbread, cocoa and butter and press evenly into the bottom of the ramekins. Chill for 30 minutes.

3 Put the chocolate into a small heatproof bowl and place over a saucepan of barely simmering water until melted. Remove the bowl and leave to cool for 10 minutes.

4 Mix the soft cheese and vanilla into the melted chocolate, spoon on to the biscuit bases, smooth the tops and chill for at least 1 hour until firm.

5 To serve, carefully run a small knife around the inside of each ramekin. Invert a serving plate on top and turn over, holding the ramekin and plate together and giving the ramekin a firm shake so it drops on to the plate. Remove the baking paper and turn the cheesecake right way up.

6 Sprinkle with pomegranate seeds and serve with fresh berries and pouring cream, if liked.

Calories 543 • Fibre 2.7 g • Salt 0.6 g • Sugar 34.2 g • Fat 32.5 g, of which 2 0g is saturated

To freeze: once set, turn out the cheesecakes and open freeze until solid. Wrap and freeze for up to 3 months. To defrost, unwrap and defrost on a plate in the fridge for about 4 hours.