Mini Cheesecake

Pre-heat the oven to 180°C (fan oven). Use a blender to transform the biscuits into crumbs. Melt the butter in a microwave and mix with the biscuits. Cover the bottom of the tin with baking paper then line the base with the biscuit mix.

Top tip: use a glass to press the biscuit mix against the base and walls.

Blind bake for 5mins. Remove from the oven and leave to cool.

During this time, mix the white cheese, sugar, egg, white chocolate and Amaretto in a bowl. Mix well until an even consistency is achieved. Transfer the mix to the tin and bake in the oven on a central shelf for around 30 mins.

The cooking process is important. The cheesecake must not be allowed to overcook otherwise it will be too dry. The centre of the cheesecake should be soft still. It will firm up when left in the fridge – don’t worry!

Remove the cheesecake from the oven and run the blade of a small knife between the biscuit and the tin. Then leave to cool. For the best results, leave in the fridge for a night. If in a hurry, one to two hours will suffice.

After this time, prepare the topping: melt the chocolate in a bain-marie, add the tonka bean and mix well. Remove from the heat and add the mascarpone and icing sugar relatively quickly so that the chocolate does not crystallise too quickly (if necessary, place all the mixture in a bain-marie). Then transfer to a piping bag. Use a spatula to cover the edges, smooth out, then add the decoration on top. Cover the cheesecake with the topping and place in a fridge for an hour before eating.