What You'll Need
4 large egg yolks
100g caster sugar
2 leaves gelatine
1 teaspoon vanilla paste / vanilla extract
250g cream cheese
250mls double cream – semi whipped
1 punnet of raspberries
180g ginger nut biscuits
60g unsalted butter – melted
12 large dome silicon moulds
Rolling pin and freezer bag
How to Do It
1 Whisk the egg yolks and sugar together in a heatproof bowl over a saucepan of simmering water for about 5 minutes until sugar has dissolved and the mixture is pale in colour and very thick. Make sure the bowl is not touching the water. Then remove the bowl from heat.
2 Soak the gelatine in cold water for 5 minutes. Then squeeze off the excess water and place the gelatine into a small bowl with one tablespoon of water. Heat in the microwave for 20 -30 seconds until the gelatine is fully dissolved. Then stir it into the egg mixture.
3 Gently whisk the cream cheese and vanilla paste into the mixture until smooth. Then fold in the cream.
4 Fill each dome mould half way with the cheesecake mixture, then place 4 raspberry halves in the middle. Cover with more cheesecake mixture leaving a small amount of space from the top. Leave to set in the fridge for 6 hours.
5 Once the cheesecakes are set, crush the ginger biscuits and mix with melted butter. Then spoon the biscuit mixture onto of the set cheesecake, smoothing down with the back of a spoon. Then place in the freezer for two hours.
6 Remove from the dome mould and while still frozen spray evenly with white chocolate velvet spray to give a snow covered effect. Then allow to defrost in the fridge and serve.
If you don’t have the silicon dome moulds simply place a piece of cling film over a small round dome shapes bowl.
Alternatively you can use a 9inch spring form tin to set this cheesecake in. Just make the biscuit base first and place on the bottom of the tin lined with baking parchment.
For a more festive twist omit the raspberries and use apple and mincemeat compote to fill inside the cheesecake mixture.