Little cheesecakes with white chocolate and strawberries

Serves 6


  • 100 g digestive biscuits
  • 50 g butter


  • 1 egg
  • 50 g Demerara sugar
  • 250 g mascarpone
  • 75 g sour cream
  • 2 tbsp lemon juice
  • 100 g white chocolate
  • 100 g strawberries
Crush the biscuits and mix them with the melted butter. Divide the crumbs evenly into 6 small ramekins and press firmly into the bottom. For the filling, whisk the egg and sugar lightly. Continue whisking at a low speed and little by little add the room-temperature mascarpone, sour cream and lemon juice. Melt the white chocolate over a hot-water bath (40–45 °C is enough to melt white chocolate; it will form clumps at a higher temperature). Add the melted chocolate to the mixture and stir until smooth. Pour the mixture into the ramekins and add strawberries that are as small as possible. Bake the ramekins over a water bath in a 150 °C oven for about 45–50 minutes. Cool and serve cold.