The past couple of weeks I have been a little bit upset as the oven in my house is broken... which means no baking :-(. But this did not stop me from eating deserts... You see, I have been experimenting with no-bake cheesecake, which I tried to fit into little cups. Why? because I think the smaller the cuter! So there you go my best version so far...
Ingredients: 200g (14) Bourbons (chocolate biscuits)
75g (1/3 cup) unsalted butter
200g (7oz) soft cheese (something like Philadelphia)
300ml (1¼ cup) sweetened condensed milk
250g (9oz) cream fraiche (soured cream)
1tbsp lemon juice
10g (4 sheets) gelatine, soaked in cold water
36 raspberries (3 per cup)
50g chocolate (optional)
1. Break up the Bourbons into food processor then crush them up. Stir in the butter. Use crumbs to line the base of 12 cupcake cases.
3. Heat the lemon juice in a pan. Squeeze water from the gelatine leaves and stir into the juice. Strain trough a sieve over the cheesecake mixture and continue mixing until well combined. Pour the filling into the 12 cups over the base.
7. This is the end job to enjoy... yum!