lol here it is
(makes 12 mini cheesecakes)
90g/3 1/2 oz Shortbread biscuits
25g/1oz butter, melted
175g/6oz cream cheese
2 eggs, separated
100ml/3 1/2 fl oz double cream
25ml/1 fl oz Baileys
75g/ 2 1/2 oz white chocolate, broken and melted
1 sachet of powder gelatine
50g/2oz caster sugar
50g/2oz dark chocolate
handful redcurrants to decorate
225g/8oz raspberries
2tbsp granulated sugar
juice of 1 lime
you will need: greased and base-lined mini cake tins
In a plastic bag, crush biscuits. Place crumbs in bowl and pour over melted butter and mix. Press crumbs into tins and chill. In another bowl beat cheese, egg yolks and cream. Add Baileys and white choc.
In a small bowl sprinkle gelatine over 50ml cold water. When spongy place bowl over a pan of hot water and allow gelatine to dissolve. Cool slightly then add to cheesecake mix and stir. In another bowl, whisk egg whites till stiff peaks, add sugar, then mix till all combined. Pour into tins and chill in fridge for 3 hours. Drizzle with dark chocolate and redcurrants.
For the coulis, place raspberries, sugar and lime juice in a pan and boil. Simmer for a few minutes then strain through a sieve. Return juice to a clean pan, reheat till syrupy and serve with cheesecake