Berry Cheesecakes

These are best made a day in advance so the topping has a chance to set.

Ingredients

50 g	Unsalted butter
200 g	Chocolate biscotti
1 punnet	Strawberries (Main)
125 g	Cream cheese, firm
¼ cup	Caster sugar
½ tsp	Rosewater
300 ml	Cream
4	Gelatine leaves
1 punnet	Raspberries

Topping

¼ cup	Caster sugar
100 ml	Water
1 punnet	Raspberries, plus a few extra for garnish (Main)
2	Gelatine leaves
½ cup	Pomegranate seeds
1 to garnish	Edible flower, Pansies, borage or violets

Directions

1. Grease eight 8cm diameter 6cm deep metal ring moulds and place on a tray lined with baking paper.
2. In a food processor blitz biscotti and butter for 2 minutes until mixture resembles crumbs.
3. Distribute mixture evenly among moulds and, using the bottom of a glass, press mixture firmly to form a solid base.
4. Cut strawberries into 3mm slices and line the sides of the moulds, overlapping the slices. Place in the refrigerator to chill.
5. Using an electric mixer, beat cream cheese with sugar and rosewater until soft and smooth. Turn out into another bowl.
6. Pour 250ml cream into mixer bowl and whisk until soft peaks form. Fold cream into cream cheese mixture.
7. Meanwhile, soak gelatine in cold water for 2 minutes to soften.
8. Pour remaining 50ml cream into a saucepan and heat until warm but not boiling. Remove from heat.
9. Remove gelatine from water and squeeze out excess water using a clean tea towel.
10. Add gelatine to warm cream and stir to dissolve.
11. Mix gelatine and cream into cream cheese mixture. Add raspberries and stir to combine.
12. Pour mixture into moulds and refrigerate for 2 hours until set.
13. To make raspberry topping, in a saucepan mix water, sugar and raspberries.
14. Simmer for 5 minutes. Remove from heat and strain mixture through a sieve.
15. Reserve raspberry syrup.
16. Soak gelatine in water for 2 minutes to soften.
17. Remove and squeeze out excess water. Stir gelatine into raspberry syrup.
18. Allow to cool slightly before pouring over cheesecakes. Syrup shouldn't be so hot that it melts the cheesecake.
19. Refrigerate overnight to allow topping to set.
20. When ready to serve, remove cheesecakes from moulds by running a palette knife soaked in hot water around the inside of the moulds, then gently lifting them off.
21. Decorate cheesecakes with pomegranate seeds, fresh edible flowers and a raspberry.
22. Keep refrigerated until ready to serve.

KITCHEN NOTES:Ring moulds are available from kitchenware stores. I use Philadelphia cream cheese because a firm cream cheese is required to ensure the cheesecakes set.