- 3 digestive biscuits
- 20g/¾oz butter, melted
- 12-16 fresh raspberries, plus extra to garnish
- 125g/4½oz soft cream cheese
- 1 free-range egg, beaten
- ½ tsp vanilla extract
- 30g/1¼oz caster sugar
- Preheat the oven to 200C/400F/Gas 6.
- Place the biscuits into a food bag and lightly bash with a rolling pin until they resemble breadcrumbs.
- Mix together the crushed biscuits and melted butter until well combined.
- Divide the mixture equally among four ramekins, pressing each portion down into an even layer at the base using your fingertips.
- Divide the raspberries equally among the ramekins, putting them on top of the biscuit base.
- Whisk together the cream cheese, beaten egg, vanilla extract and sugar until smooth and well combined.
- Spoon the cream cheese mixture into the ramekins, smoothing the tops of each with a palette knife. Transfer the ramekins to a baking tray.
- Bake the cheesecakes in the oven for 18-20 minutes, or until the tops are light golden-brown and the cheese mixture is just set in the middle, with a slight wobble.
- To serve, place the ramekins onto dessert plates and garnish with fresh raspberries.