White chocolate and cranberry cheesecakes

  • 30 mins preparation
  • 30 mins cooking
  • Serves 6, Makes 6 Item
  • Print


White chocolate and cranberry cheesecakes
  • 100 gram plain sweet biscuits
  • 50 gram butter, melted
  • 150 gram frozen cranberries
  • 1/4 cup (60ml) thickened cream
  • 180 gram white chocolate, chopped coarsely
  • 375 gram cream cheese, softened
  • 1 teaspoon finely grated orange rind
  • 1/2 cup (110g) caster sugar
  • 1 egg


White chocolate and cranberry cheesecakes
  • 1
    Preheat oven to 150ºC (130ºC fan-forced). Line 6-hole texas (3/4 cup/180ml) muffin pan with paper cases or freeform cases, made from 17cm square sheets of baking paper. (You can also use a 22cm springform tin.)
  • 2
    Process biscuits until fine. Add butter, process until combined. Divide mixture among paper cases, press firmly over base of pan. Refrigerate 30 minutes.
  • 3
    Make filling by combining cream and 130g of the chocolate in small saucepan, stir over low heat until smooth.
  • 4
    Beat cream cheese, rind, sugar and egg in small bowl with electric mixer until smooth. Stir in cooled chocolate mixture.
  • 5
    Divide mixture among cases, sprinkle with cranberries. Bake about 30 minutes. Cool in oven with door ajar.
  • 6
    Refrigerate cheesecakes 3 hours.
  • 7
    Melt remaining chocolate; drizzle over cheesecakes.

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