Griffin’s Gluten Free Super Wine Mini Baked Cheesecakes created by Kelly Gibney

1. Pre heat oven to 150 degrees Celsius.

2. Use a food processor to blitz biscuits into a fine crumb. Add the butter, gluten free cornflour and salt. Mix further to combine.

3. Line 10 holes of a 12-hole muffin tin. Fill the cases evenly with the crumb to create a base. Use the bottom of glass or cup to flatten the surface.

4. Bake for 6 minutes. Set aside to cool for 10 minutes while you make the filling.

5. Use a stand mixer or electric beater to beat the cream cheese until smooth. Mix in the sour cream, sugar, gluten free flour, vanilla and lime zest. Add the eggs one at a time, mixing between each addition until completely incorporated. Do not mix any longer than necessary.

6. Spoon into the paper cases and use a spoon to flatten the top.

7. Bake the filling for 24 minutes. Remove from the oven and leave to cool on the bench before placing in the fridge. 

8. Chill for at least 4 hours before serving.  

9. Place the raspberries in a small saucepan over a medium heat. Once the berries have thawed and started to release their juices, add the sugar. Cook for about 5 minutes until the berries have started to break down.

10. In a small bowl mix together the cornflour with 1 tablespoon of water to create a slurry. Add this to the raspberry mixture, whisking constantly. Reduce the heat and continue to cook, stirring continuously for 2-3 minutes. Stir through the lemon juice and remove from the heat.

11. Cool raspberry sauce completely before using. It will thicken further as it cools, especially in the fridge.

12. Remove cheesecakes from the fridge and peel away the paper cases 20 minutes before serving. 

13. Top each cheesecake with dollop of whipped cream and a teaspoon of raspberry sauce just before serving.  

Serves 10.