6 raspberry shortcake biscuits
100g white chocolate melts
1⁄2 cup thickened cream
11⁄2 tsp gelatine
2 Tbsp water
250g pack cream cheese, at room temperature
1⁄4 cup soft icing mixture
1 cup frozen raspberries, thawed
Extra 2 Tbsp soft icing mixture
Extra 1⁄4 cup water
Extra 11⁄4 cups thickened cream
Fresh raspberries, to serve
Note: Allow 2 hours chilling
Line the holes of a 6-hole muffin tin with paper cases. Put 1 raspberry shortcake biscuit in base of each case.
Put white chocolate melts and 1⁄3 cup of the cream in a heatproof bowl over a saucepan of simmering water. Cook, stirring, until chocolate is melted and mixture is smooth. Set aside to cool for 5 minutes.
Combine gelatine and water in a microwave-proof jug. Stand for about 5 minutes or until gelatine is softened. Microwave on high/100% for 25 seconds or until gelatine is dissolved. Set aside to cool for 10 minutes.
Put cream cheese, remaining cream and icing mixture in a medium bowl. Beat with a metal spoon until combined. Slowly stir in chocolate mixture. Add gelatine mixture and stir until combined.
Put frozen raspberries, extra icing mixture and extra water in a food processor and process until smooth. Pour through sieve over a bowl. Discard seeds.
Spoon cream-cheese mixture on top of each biscuit base until cases are half-filled. Put three 1⁄4-tsp dollops of raspberry mixture on top of each. Using a bamboo skewer, swirl through raspberry mixture to create a ripple effect. Pour remaining cream cheese mixture into each case and repeat ripple effect with raspberry mixture. Refrigerate for 2 hours.
Just before serving, put extra cream in a medium bowl and beat until stiff peaks form. Spoon cream onto each cheesecake, then drizzle with a little raspberry mixture and repeat ripple effect. Top each cheesecake with a fresh raspberry and serve with remaining raspberry mixture.