Goat's Cheese Cheesecakes
Crush the biscuits and then mix in the melted butter.
Line a deep sided baking tray with greaseproof paper.
Cover the base of the tray with the crumbs and press with the back of a spoon. Chill for 30 minutes to firm up.
Beat the cheeses together until smooth.
Place the cream in a small pan, bring to the boil.
Soak the gelatine in cold water for 4 minutes, squeeze out any excess water and whisk through the warm cream to dissolve. Whisk this with the cheese until well-combined and smooth
Pour the cheese mixture over the pre-set base and allow to set until firm, for 2–3 hours
Using a 2.5 cm pastry cutter, or sharp knife, portion the cheesecakes into rounds, squares or shapes of your choice.
Top each individual cheesecake with the Pineapple, Coconut & Lime Chutney.
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