1 cup (about 10) finely ground Oreo biscuits (including filling)
40g unsalted butter, melted
1/2 cup frozen raspberries, thawed
2 tbs icing sugar, sifted
375g cream cheese
1 cup (220g) caster sugar
1 tsp vanilla extract
Preheat oven to 170°C. Line a 12-hole muffin pan with paper cases.
Mix ground Oreos and butter in a bowl. Divide mixture among paper cases, pressing down well. Bake for 5 minutes, then remove and cool.
Mash the raspberries to a pulp with back of a fork. Strain through a sieve into a bowl, pressing down well, then discard seeds. Stir in the icing sugar.
Place the cream cheese in bowl of an electric mixer, beat until light and fluffy.
Add the caster sugar in a slow, steady stream, beating until combined. Add eggs, one at a time, beating well after each addition, then beat in vanilla. Pour cheese mixture over biscuit bases.
Place small drops (about 1/2 teaspoon) berry puree on top of cakes and use a wooden skewer to carefully swirl through cheese mixture. Bake for 10-15 minutes until just set. Open oven door and allow cakes to cool completely in switched-off oven
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