White Chocolate Cheesecakes with Crushed Mini Eggs

Yes it is an Easter recipe!  But its better late than never, right?  I actually wasn't going to post these as looks wise they are a complete fail!  The magazine picture shows them as far more impressive specimens minus the sunken middle.  But despite my baking defects they taste amazing so I have relented and decided to post the recipe after all!  The 'upside' of the sunken middle is the cheesecakes can be turned into fantastic looking nests when mini creme eggs are sat in them instead of the crushed mini eggs.  You can almost pretend that is the way they are supposed to be ... but of course, I didn't get any photo's of those ones lol.

White Chocolate Cheesecakes with Crushed Mini Eggs
180g chocolate digestives
80g butter, melted
120g light brown sugar
1 egg
250g full fat soft cheese
125ml soured cream
1 tsp vanilla extract
150g white chocolate, chopped and melted
2 tbsp frangelico (the recipe says to use either Tia Maria or strong black coffee)
1 tbsp plain flour
Whipped cream, to decorate (I omitted this)
Mini sugar coated chocolate Easter eggs, crushed, to serve

Preheat the oven to 170C.  Lightly grease a 12 hole muffin tin.  Line each hole with 2 thin strips of baking paper, crossing at the base.

Put the biscuits in a food processor and whizz until finely crushed.  Add the butter and whizz again until combined.

Divide the biscuit mixture evenly between the muffin holes, pressing firmly.  chill for 10 mins until firm.

Meanwhile, using an electric mixer, beat the sugar and egg together in a medium bowl until pale and creamy.  Add the soft cheese, soured cream and vanilla and beat until combined.  Fold in the melted chocolate, Frangelico (or Tia Maria or strong coffee) and the flour.

Pour the mixture evenly over the chilled biscuit bases, levelling the tops.  Bake for 20-25 mins, until just set.  Turn off the oven and leave the cheesecakes inside, with the door slightly ajar, until they cool to room temp.  Chill for at least 2 hours.  Serve the cheesecakes topped with cream and crushed eggs.

Serves 12
Foolishly I didn't make a note of the magazine this recipe comes from, but gratefully received!