Mini Fig White Chocolate Cheesecake

Mini Fig White Chocolate Cheesecake

Makes 10.

(GF)

Ingredients For the Base

  • 600g of Lupin Anzac biscuits (see recipe on website)
  • 250g unsalted butter, melted

Ingredients For the Cheesecake

  • 500 g cream cheese, at room temperature
  • 1/4 cup caster sugar
  • 1 cup fresh cream (lightly whipped)
  • 200g melted white chocolate
  • Zest of 1 lemon
  • 1.5tsp gelatine powder dissolved in ¼ cup hot water and left to cool

Method for the Biscuit Base

  • Thoroughly grease a mini cheesecake pan (12 pan).
  • Place the lupin Anzacs in a food processor and pulse until finely ground.
  • Add in the melted butter and mix until blended.
  • Divide the mixture among 10 mould of the cheesecake pan.
  • Firmly press into the bottom of each cavity.
  • Place in the fridge for at least an hour to set

Method for the Cheesecake

  • Beat the cream cheese, sugar and lemon zest until creamy and well combined.
  • Add in the melted chocolate and gelatine and continue beating until well combined.
  • Fold in cream and then divide mixture into the moulds Chill until firm, at least 4 hours or overnight.
  • The cheesecake can be stored in the fridge in an airtight container for up to 5 days.

For the topping: Topping suggestions 5 fresh figs cut into 6 wedges each – use 3 wedges per cheesecake. A drizzle of honey or syrup of choice (ie maple, golden or ricemalt) or fresh strawberries with a drizzle of chocolate sauce.

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