Ingredients
Method
1.Grease 12 x 4cm (1½-inch) loose-based (¼-cup/60ml) mini cheesecake pans.
2.Melt butter; stand 10 minutes or until cooled slightly. Process biscuits until fine; add butter, process until combined. Divide mixture into pans, pressing firmly over bases. Refrigerate 30 minutes.
3.Preheat oven to 150°C/300°F.
4.Bake cheesecake bases about 10 minutes. Cool in pans.
5.Make white chocolate filling; break chocolate into a medium heatproof bowl. Place bowl over a medium saucepan of simmering water (don’t let water touch base of bowl); stir until smooth.
6.Beat cream cheese in a small bowl with an electric mixer until smooth. Add cream, eggs and sugar, beat just until combined. Stir in melted chocolate.
7.Divide filling into each pan. Bake cheesecakes about 15 minutes (when they are cooked, they should wobble like jelly when the tray is gently shaken). Cool in oven with the door ajar.
8.Push a cherry into the top of each cheesecake. Refrigerate 2 hours.
If you use shortbread biscuits other than the Scottish variety used here, you may need to increase the amount of melted butter by about 20g (¾ ounce) so that the biscuit base will set.
Note
