Ingredients
For the base
8 digestive biscuits
1/4 cup caster sugar
1/2 teaspoon salt
4 tablespoons melted butter
For the filling:
450g cream cheese, chopped
3/4 cup caster sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 egg yolks
2 egg whites
1 tablespoon caster sugar
For the topping:
400g chocolate
6 strawberries
Method
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To make the base, place biscuits in a medium ziplock bag and seal, making sure all the air has been taken out. Hit bag with rolling pin until the biscuits turn into a medium to fine crumb.
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Place biscuit crumbs in a bowl and add sugar, salt and melted butter before stirring to combine.
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Line a six-cupcake baking tray with cupcake liners and add one tablespoon of the crumb mixture to each case, using your fingers to press the mixture down until firm.
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Place in 190-degree oven for 8 minutes.
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To make the filling, in a food processor, add cream cheese, caster sugar, salt and vanilla extract and mix until combined. Then add two egg yolks and mix further until combined.
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In a separate bowl, use an electric beater to beat egg whites and extra caster sugar until soft peaks have formed.
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Add cheese mixture and gently fold until combined. Pour into mixture into cupcake liners on top of biscuit bases and place in 170-degree oven for 20 minutes. When cooked, remove from tin and cupcake liners.
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For the topping, place chocolate in a separate heat-proof bowl and cook over a pot of barely simmering water. Stir chocolate until it's completely melted.
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Place a spoonful of chocolate on a cooked cheesecake. Then dunk strawberry in remaining chocolate and place it on top of the cheesecake. Repeat with remaining cheesecakes.
