Mini Fig White Chocolate Cheesecake

Mini Fig White Chocolate Cheesecake

Makes 12.

(GF)

Ingredients: Base

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

Ingredients: Filling

  • 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: Biscuit Base

  1. Thoroughly grease a mini cheesecake pan (12 pan) . Alternatively use a medium muffin pan lined with grease-proof paper (2 strips in the shape      of a cross)
  2. Place the Lupin Anzacs in a food processor and pulse until finely ground.
  3. Add in the melted butter and mix until blended.
  4. Divide the mixture among 12 mold of the cheesecake pan.
  5. Firmly press into the bottom of each cavity.
  6. Place in the fridge for at least an hour to set

Method: Cheesecake Filling

  1. Beat the cream cheese, sugar and lemon zest until creamy and well combined. Add in the melted chocolate and gelatin and continue beating until well combined.
  2. Fold in cream and then divide mixture into the molds.
  3. Chill until firm, at least 4 hours or overnight.

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 or fresh strawberries with a drizzle of chocolate sauce.

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