Ingredients

• 8 white chocolate cookies
• 45g/1¾oz butter
• melted
• 300g/10½oz cream cheese
• 1 tbsp plain flour
• 90g/3¼oz caster sugar
• 1 tsp vanilla extract
• 1 free-range egg
• plus 1 egg yolk
• 3 tbsp soured cream
• 100g/3½oz raspberries
• lightly whipped double cream or crème fraîche
• to serve

Directions

• Preheat the oven to 180C/350F/Gas 4. Line a muffin tin with eight muffin cases.
• Blend the cookies in a food processor until they resemble fine breadcrumbs. (You can also do this by placing them in a plastic bag and bashing with a rolling pin).
• Stir in the melted butter until well combined. Press the mixture into the base of the paper cases
• reserving a tablespoon to garnish.
• For the filling
• beat the cream cheese in a bowl until smooth
• then stir in the plain flour
• caster sugar
• vanilla extract
• egg and egg yolk and soured cream and beat until the mixture is light and fluffy.
• Put a few raspberries in the bottom of each case
• reserving some for garnish
• then spoon the cream cheese mixture on top.
• Bake in the oven for 20-30 minutes
• or until the cheesecake filling is set
• but still slightly wobbly in the middle.
• Remove the cupcakes from the oven and set aside to cool for 30 minutes. Remove the cupcakes from the tin
• transfer to a plate and chill in the fridge for at least an hour
• or overnight.
• To serve
• carefully peel off the paper cases and top the cupcakes with a spoonful of whipped cream and a few raspberries. Sprinkle over the reserved biscuit mixture.