Mini Mango & Ginger Cheesecakes

Method

Base:

1. Place the biscuits in a polythene bag and crush, using a rolling pin, until they resemble breadcrumbs. Melt the butter in a small saucepan, add the biscuits and mix well.
2. Grease 8 x 8cm loose-bottomed ring moulds with a little oil and place onto a greased baking tray. Divide the biscuit mixture between the moulds and press down firmly into the moulds using the back of a spoon. Leave to chill.

Cheesecake:

1. Pour condensed milk into a food processor, add the White Stilton with Mango & Ginger and blend until the mixture is smooth. Meanwhile lightly whisk the cream and fold into the cheese mix.
2. Divide the mixture evenly between the biscuit based ring moulds, smooth and chill in the fridge until set- preferably overnight.
3. Run a knife round the sides of each mould, and turn the cheesecakes out.
4. Chill until ready to serve.