Ingredients

The following ingredients have 16 Servings
  • 8 whole digestive biscuits (120g, ground to crumbs)
  • 1 package (12 oz. white chocolate chips)
  • 1/2 cup 4oz. heavy cream
  • 3/4 cup 5.60oz. champagne or prosecco
  • 1 1/4 teaspoons 1/2 package powdered unflavored gelatin
  • 1 1/2 tablespoons cold water
  • 1 package (8oz. cream cheese, at room temperature)
  • Freeze-dried raspberries
  • 8 pieces rose water Turkish delight
  • 8 white chocolate rings (or 8 pieces of bar chocolate)

Instruction

  • Divide the cookie crumbs between eight 4 oz. dessert cups or sixteen 2 oz. shot glasses. Tamp down lightly and set aside.
  • Place the chocolate chips and heavy cream in a saucepan over low heat. Stir occasionally until the chips are melted and the mixture is smooth. Remove from heat and whisk in the champagne. Let cool for 10 minutes in the pan. While the mixture cools, sprinkle the gelatin over the cold water in a small cup. Let stand until absorbed and thick.
  • Pour the champagne mixture into the bowl of an electric mixer fitted with the whip attachment. Gradually add the cream cheese with the mixer running on medium-high, and beat until no lumps remain. (If you have trouble getting the lumps out, an immersion blender will do the trick!) Heat the bloomed gelatin in the microwave for 10 seconds or until liquid. With the mixer running, add the melted gelatin to the cheesecake mixture. Beat on high speed until the mixture is light and fluffy. Immediately spoon the mixture on top of the crust in the glasses. If you’re using the smaller shot glasses, place the mixture in a piping bag for easier portioning. Immediately top filled glasses with freeze-dried raspberries.
  • Cover and refrigerate cups until firm, about 1 hour. Add Turkish delight and white chocolate pieces for garnish.