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Instant Pot Mini Raspberry Ripple Cheesecakes
Ingredients
  • subheading: For the base:
  • 75 g digestive biscuits (approx 5 biscuits)
  • 1 tbsp very soft butter
  • subheading: For the cheesecake mixture:
  • 280 g cream cheese (I always use full fat)
  • 100 g melted white chocolate
  • 50 g caster sugar
  • 1 tbsp cornflour
  • 1 tsp vanilla extract
  • 1 large egg
  • subheading: For the ripple:
  • 50 g raspberries (fresh or frozen)
  • 2 tbsp icing (confectioner's) sugar
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