Kendal mint cheesecake with port syrup

Method

1. Mix the bashed biscuits with the melted butter. Press the mixture into the bottom of six 10cm metal cooking rings, placed on a tray. Leave in a cool place to set.

2. To make the filling, beat the mascarpone and sugar together until smooth. Stir in the white chocolate, mixing well. Fold in the whipped cream, peppermint essence and the Kendal mint cake.

3. Spoon the mixture into the metal rings leaving a little space at the top.

4. To make the topping, boil the sugar and cream together for a few minutes until it turns pale yellow. Mix in the chocolate and butter, stirring until melted. Remove from the heat and leave to cool. Spread over the cheesecake filling and leave in the fridge to set.

5. Make the syrup by simmering the port with the sugar for 7-10 minutes until thickened. Allow to cool.

6. To serve, unmould the cheesecakes on serving plates, and drizzle the syrup around.

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Ingredients

200g Viscount biscuits, ashed into crumbs
50g Butter, melted
350g Mascarpone
50g caster sugar
350g white chocolate, melted
350ml whipping cream, whipped
few drops of peppermint essence
100g Kendal mint cake, chopped

For the topping:

35g caster sugar
175ml whipping cream
85g dark chocolate, 70% cocoa solids
35g Butter

For the syrup:

175ml port
100g caster sugar

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