45m (plus chilling time)

Makes 7 small cheesecakes


6 eggs, separated
240g white chocolate
240g cream cheese
2 tbsp icing sugar
Fresh raspberries (or frozen)
Toasted coconut


  1. Preheat oven to 170C.
  2. Place white chocolate in a medium heatproof bowl and heat in microwave in 20-second intervals (or set bowl over a saucepan of barely simmering water), stirring occasionally, until melted.
  3. Transfer to a large bowl and stir in cream cheese. Let cool slightly, then add yolks and stir to combine.
  4. Using an electric mixer or whisk on high speed, whip egg whites in another large bowl until stiff peaks form.
  5. Add a small portion of egg whites to chocolate mixture and stir just until lightened.
  6. Gently fold in remaining egg whites in 2 additions until just combined.
  7. Pour batter evenly into clean glass jars. Place jars in a baking dish or roasting pan and add warm water to reach halfway up sides of the jars.
  8. Bake cheesecakes until set and just browning lightly, 25-30 minutes.
  9. Turn oven off and leave pan in oven 10 minutes, then transfer jars to a wire rack and let cool completely.
  10. Place lids on jars and chill until cold, at least 4 hours or overnight.
  11. To serve dust each cheesecake with icing sugar then top with raspberries (or seasonal fruit) and toasted coconut flakes for texture.