Raspberry Swirl Cheesecakes |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 30 |
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These are DIVINE! They are well worth the effort! They were in a desserts special, in a magazine, a couple of years ago. Ingredients:
1 (200 g) packet oreo cookies, ground to crumbs |
1/2 cup frozen raspberries, thawed |
2 tablespoons icing sugar, sifted |
375 g cream cheese |
1 cup caster sugar |
3 eggs |
1 teaspoon vanilla extract |
40 g unsalted butter, melted |
Directions:
1. Preheat oven to 170°C Line a 12 hole muffic pan with paper cases.
2. Mix ground Oreos and butter in a bowl.
3. Divide mixture among paper cases, pressing down well. Bake for 5 minutes, then remove and cool.
4. Mash the raspberries to a pulp with the back of a fork. Strain through a sieve into a bowl, pressing down well, then discard the seeds. Stir in the icing sugar.
5. Place the cream cheese in the bowl of an electric mixer, beat until light and fluffy. add the castor sugar in a slow steady stream, beating until combined.
6. Add eggs, one at a time, beating well after each addition, then beat in vanilla.
7. Pour cheese mixture over bases. Place small drops (about 1/2 a tspn) of berry puree on top of cakes, and use a wooden skewer to carefully swirl through cheese mixture.
8. Baake for 10-15 minutes until just set.
9. Open oven door and allow cakes to cool completey in switchd off oven.
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