Chocolate And Raspberry Ricotta Cheesecakes - cooking recipe

Ingredients

9 oz chocolate graham crackers
7 1/2 tbsp butter, melted
9 oz ricotta
9 oz cream cheese, chopped
3/4 cup heavy cream
6 oz white chocolate, melted
4 oz fresh raspberries, plus extra to serve

Preparation

Line 8 deep muffin recesses with paper liners. In a food processor, process graham crackers to fine crumbs. Mix in butter until combined. Divide between muffin liners, pressing down firmly into bases. Freeze for 10 mins.
Wipe out food processor. Add ricotta, cream cheese, heavy cream and chocolate and pulse until smooth. Transfer to a large bowl and fold in raspberries. Distribute between liners, smoothing tops. Cover and chill for 2 hours.
Peel off paper liners. Serve topped with extra raspberries.