Mini white chocolate and strawberry cheesecakes

For the biscuit base, blitz together the digestive biscuits till they resemble breadcrumbs. 

Melt the butter. 

Mix the melted butter through the biscuits and press in the base of a cake ring. 

If you wish to make one large cheesecake this quantity will be perfect for an 8-inch cake ring. 

If using individual molds fill with biscuit to 1/2cm depth.  

Place it in the fridge for a minimum of 20 minutes to set. 

Melt the white chocolate in a heatproof bowl over a pan of simmering water, once all the chocolate has melted set to one side to allow it to cool.

As the chocolate cools, make the cheesecake mix

Combine in a clean bowl the cream cheese, icing sugar, and cream. Whisk everything together until thickened and smooth. 

Fold in the melted white chocolate. Finely dice the strawberries and fold through the cheesecake mix. The Strawberries may also be blitzed if you don’t want to dice them.

Remove the prepared molds from the fridge and spoon the mixture in the molds, levelling off at the top.

Return the molds to the fridge and set for at least 2 hours 

When ready to serve remove the cheesecakes from the molds (if you have a mini blow torch very lightly torch the sides of the molds and it will lift right off) Serve with fresh strawberries and chocolate shavings