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White Chocolate and Orange Cheesecakes
Mini White Chocolate and Orange Cheesecakes with Rhubarb and Strawberry Compote
Mini white chocolate and orange cheesecakes
Biscuit base
Ingredients
- 125g shortcake or digestive biscuits crushed
- 60g melted butter
- Line a tray with parchment paper and place 4 metal ring moulds on top.
- Press in the biscuit base firmly and chill.
- Chocolate and orange cheesecake
- zest and juice of 1 orange
- 1 tablespoon castor sugar
- 1 teaspoon vanilla extract
- 200g cream cheese
- 200g mascarpone
- 200ml double cream
- 100g melted white chocolate
Method
Boil the orange juice, zest and sugar to a syrup and cool.
Whisk the cream cheese, mascarpone and cream until smooth.
Fold in the vanilla, orange syrup and melted white chocolate.
Pipe or spoon onto base and chill.
Rhubarb and Strawberry Compote
Ingredients
- 4 sticks rhubarb, cut into 1 inch pieces
- 100g castor sugar
- 50ml grenadine
- 100ml sugar
- 1 punnet strawberries, hulled and cut in half if large
Method
Boil the sugar, grenadine and water in a saucepan.
Turn to a low simmer when the sugar has dissolved and add the rhubarb. Cover with parchment paper and cook gently until just soft – allow to cool in the juice.
When cool add the strawberries and spoon onto the cheesecakes.
Any extra will keep in the fridge for a few days and is great with icecream or sorbet.
Serves 4
