White Chocolate Cheesecakes with Mixed Berry Sauce

FOR A 4.5-6.5 LITRE SLOW COOKER. SERVES 6

Light, luscious and just a little decadent, these small cheesecakes make the perfect end to a meal or an afternoon tea treat. Any type of berries can be used for the sauce, but my absolute favourite choice is mulberries.

125g white chocolate, broken into pieces

¼ cup cream

2 eggs

250g cream cheese, diced and softened

150ml sour cream

⅓ cup sugar

2 teaspoons cornflour

2 teaspoons lemon juice

½ teaspoon vanilla paste or extract

6 chocolate ripple-style biscuits

For the Sauce

250g fresh or frozen mixed berries

¼ cup sugar

1½ teaspoons cornflour mixed to a paste with 2 tablespoons cold water

Grease six 180ml-capacity metal dariole moulds and line the base of each with a circle of baking paper. Grease again. Fit a small rack in the base of the slow cooker and pour in warm water to a depth of 1.5cm. Turn on to High.

In a bowl set over a saucepan of simmering water (ensuring the base of the bowl isn’t touching the water), melt the white chocolate and cream together, stirring until smooth and combined. Set aside to cool to room temperature, stirring occasionally.

Place the eggs, cream cheese, sour cream, sugar, cornflour, lemon juice and vanilla in the bowl of a food processor. Add the cooled chocolate mixture and process until very smooth. Pour into the dariole moulds, to three-quarters full.

Place the moulds on the rack in the slow cooker and cook on Low for 3 hours or until set.

Place a biscuit on top of each and cook 10 minutes more.

Remove the cheesecakes from the cooker and refrigerate for at least 2 hours until very cold before carefully removing from the moulds.

Meanwhile, to make the sauce, place the berries and sugar in a small saucepan and bring to the boil over medium–high heat. Reduce the heat and simmer for 5 minutes, then thicken with some or all of the cornflour paste. Allow the sauce to cool.

Unmould the cheesecakes onto serving plates and top with the sauce.