Using your hand rub plain flour around the sides and bottom of your ramekins so that your mini cheesecakes don’t stick.
Make your digestives into biscuit crumbs by placing them into a sandwich bag and bashing them will a rolling pin.
In a mixing bowl mix together the melted butter with the digestive biscuit crumbs. When well mixed use them to line the bottom of your ramekins.
In a mixing bowl with a hand whisk mix the sugar and the soft cream until you have a creamy fluffy mixture.
Add to the mixture the honey, egg, vanilla essence and mix well.
Add 50g of white chocolate along with the raspberries and mix again for a couple of minutes or until the colour starts to change from the raspberry juices.
Using a wooden spoon add the single cream (this will make it even more creamy) and then add the cheesecake mixture into the ramekins.
In the Instant Pot add 200ml of water into the bottom, add your steam shelf and then place the four ramekins on top.
Place the lid on the Instant Pot, set to sealing and cook on manual for 25 minutes. As soon as it beeps manually remove pressure and then when pressure has left, take them out and place them on a chopping board. Once they are cooler place them in the fridge for 2 hours to cool.
Serve with extra raspberries on top and the rest of the white chocolate on top.
We also like to blend lots of fresh raspberries with other berry fruit and add whisk it with the soft cheese at the beginning before adding the sugar. It gives a much stronger fruity flavour if you love your fruit.