Hands up who likes cheesecake? What about mini white chocolate, cardamom and raspberry cheesecakes? I mean it’s all my favourite flavours rolled into one! And if you are not sure about the cardamom, well let me change your mind!
So tell me about Cardamom
You see, cardamom is one of those unusual spices that can be used in both sweet and savoury dishes. It’s hard to describe its taste but it’s kind of like a mix of lemon and mint, if you get my drift! Oh and there are two types – black (slightly more menthol) and green (which is what I’ve used in this dish) which is perhaps more pungent. Check out more about cardamom if you fancy, here.
Back to the Mini White Chocolate Cheesecake!
Ok so what makes these mini white chocolate cheesecakes so special? Well, it’s not just the surprising flavour of cardamom! There is also a surprise in the middle of the mini morsels! Yes, in the centre of them is a little raspberry coulis. so it’s raspberries on top and raspberries in the centre! Nice, huh?
I do like surprises so I thought this one would be nice. We all know how well raspberries and chocolate pair together right? So I think the whole thing works wonderfully! That added cardamon packs a punch too so don’t be tempted to add in any more than the recipe suggests.
Tips and Tricks
A couple of things worth mentioning here:
- I used rich tea biscuits instead of the normal digestive biscuits, mainly because I didn’t have any of the latter! But you know what? It worked perfectly, in fact it made the cheesecake even lighter than normal. So by all means use whichever you fancy. I think I will continue to use the rich tea ones now that I’ve seen how light they make the cheesecake!
- I used two different sizes of cheesecakes – ie I used two different cake tins. Now this was because I went to get my mini cake tin and while I was rooting around in the cupboard I discovered another tin that I had forgotten about 😆 . So then I was in a bit of a state wondering which would make the better size – so you guessed it I made both!! As it turns out, they’re both fine and the photos came out better due to the two sizes I reckon! But go with whatever you have.
- Following on from the above tip, if you don’t have any mini cake tins, then just make one big cheesecake – it will be just as delicious, I assure you!
So there you have it, everything you need to know to make the best mini white chocolate, cardamom and raspberry cheesecakes!
Other Desserts to Try
Now I am hoping you will love these little, adorable bites but if you want a different flavoured cheesecake why not check out my kithul and chocolate no bake cheesecake or if you want something totally different, how about my Blueberry Lime Cake with walnuts and thyme.
In the meantime, please take some time to rate this dish – and let me know what you think of it in the comment please!
White Chocolate, Cardamom and Raspberry Cheesecake
- Loose based mini cake tin
- 300 g rich tea biscuits or digestive biscuits or graham crackers
- 120 g butter, melted plus extra for greasing
- 240 g white chocolate
- 1 tsp cardamom powder
- 250 g full fat mascarpone cheese
- 300 ml double cream
- 1 tsp vanilla extract
- 150 g fresh raspberries or more if you like
- 150 g raspberries
- ½ tbsp icing sugar
- Butter the bases and sides of the mini cake tin and line the base of each hole with a circle of baking parchment
- Put the biscuits into a resealable freezer bag and crush into crumbs with the base of a saucepan or a rolling pin
- Add the melted butter to a bowl and pour the crumbs into it. Stir until combined.
- Spoon the biscuit mix into the base of each of the holes and press down with the back of a teaspoon to compress. Chill in the fridge.
- Meanwhile, break the chocolate and put into the microwave for a minute or until melted. Alternatively, place the pieces into a glass bowl and place on top of a pan of simmering water (make sure the bowl does not touch the water). Stir until the chocolate has melted.
- Place the mascarpone into a separate bowl and mix with a wooden spoon until soft and creamy in texture. Pour in the cream and vanilla extract and stir to combine,
- To make the coulis, add the raspberries to a blender along with the icing sugar and blitz until it becomes a liquid. Pass through a sieve to remove the seeds. (optional)
- Once the chocolate has been left for 5 minutes to cool a little, pour it over the mascarpone mix and stir in, but do not over mix.
- Spoon half the chocolate mix into the holes. Make a small indentation using the handle of a teaspoon. Then add a small amount of the coulis into each of the holes.
- Spoon the rest of the chocolate mix on top of the coulis so that the coulis is hidden.
- Cover with cling film and put the mini cheesecakes into the fridge to chill for 3 to 4 hours or overnight.
- To serve, take the cheesecakes out of the tin by pushing the base up carefully (place on a small tin or bottle to help with this), making sure to remove the base and the baking parchment.
- Arrange on a plate and garnish with the remaining fresh raspberries and coulis.
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