These were a bit of a strange one! Found the recipe in a magazine and thought they looked pretty so gave them a go! If you like very very very sweet cheesecake then this is for you! I personally enjoyed making them but hated the taste! Way too sweet for me! I also could not get real cherries and had to go with glacé instead, again I LOVE fresh cherries but not these! They are defo worth a try though! It may look very wet, even when baked but they will set I promise!! 😀
250g digestive biscuits
1/2 tsp ginger
180g white chocolate
125ml double cream
175g caster sugar
1 tsp vanilla extract
200g cherries (pitted)
Preheat oven to 150ªC. Pop cupcake cases into cupcake tray (12).
Blend biscuit to fine crumbs and melt butter. Combine with ginger and add into cupcake cases. Pop into fridge to set.
Melt chocolate with cream and set aside to cool.
In another bowl combine philadelphia, sugar, eggs, vanilla extract and then cooled chocolate mixture until combined.
Fold in the cherries.
Spoon mixture in on top of the biscuit mixture and try to get the cherries evenly between the lot.
Bake for about 30 minutes.
Transfer to wire tray to cool and then pop in the fridge overnight.