Raspberry Minicheesecakes with White Chocolate Ganache

I took raspberries from my freezer as a next summer fruit. Since frozen raspberries are quite soft, I made Raspberry Minicheesecakes with White Chocolate Ganache. You can get rid of soft raspberries very quickly in some baked dessert and these raspberries have just the right taste, you can sense the bold raspberry taste even when they are mixed, smashed and taken directly from the freezer. Moreover, you will get nice natural pink – red color without the need of food coloring. I used biscuits with cocoa for the crust, so dark crust, pink cheesecake and white ganache create an interesting color contrast. Untraditionally, I chose white chocolate for ganache instead of the dark one, mainly because of color contrast and its lighter taste.

Print

Raspberry Minicheesecakes with White Chocolate Ganache

Prep Time

40 mins

Cook Time

35 mins

Total Time

1 hrs 15 mins

 

Minicheesecakes with frozen raspberries, where you can use up summer fruit stocks, and with white chocolate icing

Servings: 30 pieces

Ingredients

• Crust:
• 140 g crushed biscuits
• 1 tsp cocoa
• 100 g melted butter
• Cheesecake:
• 250 ml whipping cream
• 300 g cream cheese
• 10 tsp crystal sugar (+/- according to the sourness of raspberries)
• 7 tsp all purpose flour
• 2 eggs
• 250 g frozen raspberries
• Ganache:
• 200 g white chocolate
• 200 ml whipping cream

Instructions

1. Crust:
2. Add cocoa and melted butter into crushed biscuits. Put about 2 tsp of mixture to the bottom of every muffin cup, which was previously placed in a muffin baking pan. Spread and press down the biscuit mixture over the bottom of each muffin cup using a spoon or a cup.
3. Cheesecake:
4. Whip whipping cream.
5. Add cream cheese and mix.
6. Add sugar, flour and eggs, mix again.
7. Fold in raspberries into mixture and mix it all again.
8. Put 1 – 2 tsp of mixture in each muffin cup and spread it over from the center to the edges.
9. Bake on 180 degrees for 30 – 35 minutes. Together with cheesecakes, put in the oven a baking pan with water.
10. Let them cool after taking out from the oven.
11. Ganache:
12. Melt chocolate in water bath.
13. Incorporate whipping cream into melted chocolate.
14. Let it cool for few minutes and put 1 – 2 tsp of icing on the top of every cooled minicheesecake.
15. Put minicheesecakes in some cold place, preferably overnight.
16. Remove muffin cups before serving.

Share

Related posts:

Baked Chocolate Raspberry Cheesecake Baked Chocolate Orange Cheesecake White Chocolate Blueberry Mousse Cheesecake White Chocolate Raspberry Poppyseed Cheesecake