White Chocolate and Raspberry Cheesecakes for Two!

What is better than the sweet and tart pairing of raspberry and white chocolate? It symbolizes a relationship perfectly by taking the tart moments in life and balancing them with the sweet ones. I decided to make these for valentines day because I found these heart shaped tart tins on sale and all the ingredients for cheesecake were on sale! As well as Valentines day coming up.....

These are prefect to make ahead of time for the one you love, your best friend or just for yourself!

Step 1: Ingredients

Ingredients:

- 50g Sweet Biscuit crumbs (I use the plain scotch fingers from Arnott's)

- 25ml melted butter

- 1 Tbsp brown sugar

- 170g Philadelphia cream cheese (softened room temperature)

- 135g Condensed milk

- 25ml Lemon juice (fresh is better)

- 35g White chocolate (about 5-6 blocks of Cadbury Dream)

- 125g (1 punnet) Fresh raspberries (frozen can be used) keep 2 for decoration at the end

- 1/4 tsp corn flour

- 1/2-1 tsp water

Step 2: Equipment

Equipment

- 2 Mixing bowls

- Heart shaped tart tins

- Electric beaters

- Small saucepan

- Spoons

- Toothpicks

- Small sieve

- Small piping bag / ziplock bag

- Scissors

- Knife and cutting board

Step 3: Make the Biscuit Base

Prepare your tart tins by placing a small cut out of baking paper on the base (if your tart pan is not non-stick) If you have non-stick pans you can ignore this part

To make the base of the cheesecake mix the biscuit crumbs, melted butter and brown sugar together then press them firmly into the base of the small heart tart tins. Then bake them in an 180 Degree Celcius (fan forced) oven for 7-10 minutes until golden brown.

Step 4: Make the Raspberry Coulis

While the biscuit bas is baking wash your raspberries (if you have not done so all ready) and place them in a small sauce pan with 1/2 to 1 teaspoon of sugar.

If you like the tartness of raspberries you don't have to add any b if you prefer it toned down on the tart add sugar to taste. Then place on high heat until it boils (about 1 minute) then turn down the heat for a low simmer for about 3 minutes until the liquid reduces a little bit. The raspberries should start to fall apart.

Then mix between 1/2 to 1 teaspoon of cold water with your 1/4 teaspoon of cornflour to make a runny white paste. Then add this to the raspberries and stir until the sauce thickens.

Then strain the coulis through a strainer, removing the seeds (you can keep them in if you like but strained coulis makes it look prettier.

Step 5: Cover the Biscuit Base

While the biscuit base is cooling spread a thin layer of the warm coulis on the base. This gives the cheesecake a great flavour as it creeps into the biscuit base.

Then take 1-1/2 blocks of white chocolate and finely chop it. Sprinkle this on top of the coulis on the base and allow the flavoured base to cool while making the cheesecake filling.

Step 6: Make the Cheesecake Filling

While the biscuit base and coulis are cooling get out the electric beater and mixing bowl. Firstly with the remaining white chocolate heat it in the microwave until it just starts to melt. You do not want it fully melted as if it is too hot it can make the cheesecake mixture split.

Then in the mixing bowl beat the soft cream cheese and sweetened condensed milk until light and fluffy. Then add the melted white chocolate and mix for another minute or so. Then finally add the lemon juice (this makes the cheesecake set) and beat again

Step 7: Layer the Cheesecake

On the biscuit base (which has the coulis and chopped chocolate ontop) place a layer of cheesecake mixture and spread it out evenly to the edges of the tin. Then place a layer or coulis on top of this and spread it evenly. Then finally repeat with one final layer of cheesecake mixture, making sure to cover all the red coulis (so it is hidden).

Finally with the flat side of a butter knife scrape it across the top of the cheesecake to even the surface out.

Step 8: Hake the Heart Pattern

To make the cute hearts

With the remaining coulis place it in a ziplock bag and cut off the tip to make a small piping bag. at the top of the heart place a large circle then a smaller circle under it and finally a smaller circle towards the tip of the heart. Then with a toothpick run through the circles from largest to smallest (top down to tip) so that they resemble hearts (use the toothpicks to reshape them if needed.

Then place the cheesecakes into the fridge for at least an hour to set.

Step 9: Finish the Decorations

First remove the cheesecakes from the tart tin and place it on a plate. Then with the extra white chocolate place it firmly on the counter and scrape a sharp knife on a 45 degree angle to make chocolate curls. You do not need too much just a small amount then place them on the cheesecake topped off with a fresh raspberry and serve to your loved one (or yourself!!).