Medley Cheesecake

I haven't actually added any edibles yet so I thought I would add the little recipe I made for a Shloer competition, which I won ^_^

The idea of the competition was - You were given 6 ingredients, Peanuts, Chocolate, Honey, Cream cheese, Filo pastry and Berries! And you had to create your own recipe, using at least 4 of them and you were allowed to add a few of your own.

My recipe is as follows:-

Medley Cheesecake

Mini filo pastry encased peanut and chocolate cheesecake with a berry coulis.

This is a recipe for 4 individual servings. It will take 15 minutes to prepare and 30 minutes cooking.

What You Need!
For the Casing 16x15cm Square Filo Pastry pieces 60g Butter, Melted For the Filling 75g Roasted Peanuts 5g Knob of Butter 160g Cream cheese 1 Egg 65g Caster Sugar For the Topping 35g Chocolate 85ml Double cream 10g Caster Sugar	For the Coulis 100g Berries 20ml Water 10g Caster sugar Utensils Food Processor Mixing bowl Muffin tray 4 x 9cm Ramekins Baking paper Wooden spoon Pastry brush Small sauce pan

How to make them!

1. Blend peanuts with a small knob of butter in a food processor until smooth. If you don't have a food processor you can simply use 65g of shop bought smooth peanut butter.

2. Preheat the oven to 180C/350F/Gas 4 and line 4 muffin tins with baking parchment.

3. Combine cream cheese, egg, sugar and blended peanut in a food processor, until smooth. Or combine in a mixing bowl with a wooden spoon and give it some welly.

4. Spoon mixture into muffin tray and place in oven. Cook for 20 minutes. When ready, mixture should be firm with a little wobble.

5. Brush the melted butter onto the inside of the 4 ramekins and both sides of the prepared 16 squares of filo pastry. Placing 4 squares in each ramekin. Taking care not to tear the pastry. Pop in the oven for 3 minutes.

6. Warm cream, sugar and chocolate in a small sauce pan, until all chocolate has melted. Remove from the heat.

7. Remove cakes and ramekins from the oven, carefully remove each cake from their baking parchment cases and place them in filo lined ramekins.

8. Spoon the melted chocolate mixture into each ramekin over the peanut cheese cake centre. Place in oven for 10 minutes.

9. Place water, berries and sugar into a sauce pan, bring near to the boil, stirring mixture and simmer until it is time for the ramekins to come out of the oven.

10. Turn ramekins upside down and empty contents onto the dessert plate. Spoon berry coulis around the filo pastry encased cheese cake and serve.