Mini Cheesecakes

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  • 250g crushed biscuits
  • 120g melted butter
  • 750g cream cheese
  • 250g caster sugar
  • 1 tsp vanilla essence
  • 30g flour
  • Juice of 1 lemon
  • 4 eggs
  • 600g sour cream
  • 2 punnets raspberries


  • 1 packet raspberry jelly crystals
  • 250ml boiling water
  • 100ml syrup from rose hibiscus
  • 100ml cold water


  • 1 jar hibiscus flowers in rose syrup
  • Frosted pistachios
  • 100g pistachio nuts, crushed
  • Dried rose petals


Line individual rings with baking paper. Create a base by twisting a square of foil lined with baking paper around the base of the mould and secure with a firm twist. Arrange on a baking tray. Mix together biscuit crumbs and melted butter. Divide amongst the moulds and press down to cover the base of each individual portion. Place raspberries on the base & set aside. Place cream cheese and 200g of caster sugar in the bowl of a KitchenAid mixer with a paddle attachment and blend until smooth. Add vanilla and lemon juice. Add eggs one at a time and combine until smooth, scraping down the sides and bottom of the bowl to remove any lumps. Add 200g of sour cream. Spoon into prepared moulds and fill 2/3rds of the way, and bake at 160°C for about 15-20 mins until just set in the centre. It should still be a little wobbly. Mix together 400g of sour cream and 50g of caster sugar and spoon a little into each mould, enough to cover 2-3mm, place in the oven for 4 mins. Allow to cool. Dissolve the jelly crystals in boiling water, add syrup and cold water. Allow to cool before pouring over the top of the cooled cheesecakes. Garnish with a hibiscus flower and fresh raspberries. Set in the fridge for several hours or overnight until the jelly has set. Garnish with half a frosted pistacchio on top and crushed pistacchios mixed with dried rose petals around the sides.