The lovely Erica from Recycled Fashion thought this mini baked cheesecake recipe was so lush that she wanted to share it with everyone! Thanks Erica!
Like all good cooks, she took this recipe and then tweaked it using her own inspiration to make it even more special. Instead of putting the berries on top Erica mixed 1 1/2 cups of frozen blue berries into the actual cake mix - clever no?
Then after she refrigerated them for an hour she made a chocolate sauce to go on top -
70gm dark chocolate (Erica used Green & Black's organic)
2tbs thickened cream
Melt the chocolate in a bowl over a pot of boiling water. Remove from heat and stir in the cream. Drizzle over the top of the cheesecakes and refrigerate again until set.
Leave out of the fridge for about 15 minutes before serving.