Sometimes you just want something sweet – and who doesn’t love cheesecake? My husband has been known to duck down to the shops, pick one up and then devour the entire thing himself whilst I am asleep. So I thought that I would make mini individual cheesecakes so me and my guests would get some – and thankfully we have a dishwasher so I didn’t have to wash up everything by hand.
These flavours are also inspired by Christmas – think macadamia shortbread, white chocolate and mango. All these flavours work well together and the cream cheese really enhances what these ingredients have to offer.
Think these look to hard for you to make? Well they aren’t. I am giving you some of my best kept secrets to wonderfully impressive desserts on the table in time. Do you have a food processor? You can have this dessert whipped up in less then 10 minutes!!
MACADAMIA, WHITE CHOCOLATE AND MANGO CHEESECAKE
1 packet of macadamia shortbread
2 tablespoons of butter
2 packets of cream cheese
1/4 cup of natvia (a natural sweetener – you could use caster sugar)
1 tablespoon of vanilla paste
1/2 cup of cream
1/2 block of white cooking chocolate
2 mangoes
Place the shortbread into a food processor and blitz until it forms a fine crumb. Melt the butter in the microwave and then add to the crumb. Press equal amounts of the crumb into the bottom of six individual ramekins.
Wipe out the food processor and add the cream cheese – blitz for 2 minutes. Add the vanilla paste, native and cream slowly. It should now look like soft ice-cream – add the cream slowly as you may need to add a little more or a little less.
Melt the white chocolate in the microwave and then stir through the cream cheese mixture. I prefer to use Santa Barbara Chocolate especially for cooking because I like how it holds up in the heat compared to some other brands I’ve tried. Place equal amounts of the cream cheese mixture into the ramekins and allow to cool in the fridge for an hour or so.
Slice mango pieces and place on top before serving.
