Mini Cheesecakes with Meringue and Raspberries

Ingredients:

1. 12 digestive biscuits
2. 4 tbsp melted butter
3. 300g cream cheese, at room temperature
4. 100g caster sugar
5. 1 tsp vanilla extract
6. 2 large eggs
7. 125g raspberries
8. 2 egg whites
9. 125g caster sugar

Instructions:

1. Preheat the oven to 180°C and grease a 12 hole muffin tin.
2. Crush the digestive biscuits and mix with the melted butter.
3. Press the mixture into the base of the muffin tin.
4. In a separate bowl, beat the cream cheese, sugar, and vanilla until smooth.
5. Add the eggs and mix until fully combined.
6. Divide the mixture evenly between the muffin holes.
7. Bake in the preheated oven for 15-20 minutes until the cheesecake is set.
8. While the cheesecake is cooking, make the meringue. In a separate bowl whisk the egg whites until stiff peaks form.
9. Gradually add in the caster sugar until fully combined.
10. Once the cheesecakes are cooked, remove from the oven and allow to cool in the tin.
11. Once cool, top each cheesecake with a few raspberries and a spoonful of meringue.
12. Use a blowtorch to lightly brown the meringue topping or bake in the oven for 5-10 minutes until lightly browned.
13. Serve and enjoy!

Verdict and Serving Suggestions:

These mini cheesecakes with meringue and raspberries are a sweet and indulgent dessert that will impress your guests. The creamy cheesecake filling works perfectly with the sweet and tangy raspberries and the light and fluffy meringue topping. Serve with extra raspberries and a sprinkle of icing sugar for an extra touch of sweetness. These mini cheesecakes are perfect for any occasion and will leave you wanting more!