Raspberry Cheesecakes

1. 1

   Wrap 6 - 2 1/4 inch tart rings with foil. Melt butter then mix with cookie crumbs. Distribute between prepared rings and press down firmly to form a base. Chill for 30 mins.

2. 2

   Bloom gelatin in cold water. Mix sugar, cream cheese and raspberry puree. If using sheet gelatin, squeeze out any excess water. Combine gelatin with 1 tbsp raspberry cream and gently heat until gelatin melts. Return to remaining raspberry cream then chill until it begins to set. Whip 3/4 cup heavy cream until stiff then fold in. Distribute between tart rings and chill for 2 hours.

3. 3

   Meanwhile, bring remaining cream to a boil. Let cool 2 mins then pour over chocolate, stirring until melted. Let cool 15-20 mins.

4. 4

   Remove cakes from rings and place on a cake plate. Cover with chocolate cream then chill for 1 hour. Decorate with remaining raspberries and mint leaves and serve.

No additional tips available.