RASPBERRY AND WHITE CHOCOLATE CHEESECAKES...with white chocolate cream

125 grams ARNOTTS monte carlo biscuits

500 gram block cream cheese, room temp

1 pkt raspberry jelly crystals

200 mls boiling water

150 mls thickened cream, whipped

50 grams white chocolate melts, roughly crushed

WHITE CHOCOLATE CREAM

300 mls thickened cream halved

1 1/4 cups small white chocolate melts

in a bowl, mix the jelly crystals and water together until crystals are fully dissolved. refrigerate until cold and just about set.

blitz the biscuits then evenly fill 6 latte sized glasses. lightly press the crumbs into base of glass.

when the jelly is ready..place the cream cheese into a large bowl and beat till smooth then beat in the jelly.

beat in the cream then fold in the crushed chocolate.

evenly fill the glasses.

refrigerate till set.about 3 hours

now make part of the white chocolate cream.....

place 150 mls of the cream and all the melts into a microwave safe bowl. heat for 20 seconds then stir. continue in 20 second blasts until melted stirring till well combined.

refrigerate. 

when the cheesecakes are ready to serve, using ah electric mixer with a whisk attachment, whip the white chocolate mix until thickening, about 1 minute.

add the remaining 150 mls of thickened cream and whip until soft peaks form.

pipe or spoon cream onto cheesecakes and decorate as desired.

I couldn't get fresh raspberries so I spooned a little DOLLAR SWEETS raspberry filling over the top of the cheesecake then piped on the cream.