Helen RandellRaspberry swirl cheesecakes
April 24th 2009 23:45
These mini delights can be as easy to make as you want, or if you're after something a little more gourmet, you can increase your workload.
The basic principles remain the same, it's just the part with the fruit which you can alter. For a more labor intensive option, choose either fresh or frozen raspberries, then mix with some icing sugar and push through a sieve until smooth. For a simplier version, take a bottle of your favourite topping, and use instead. I had planned to use the fruit, but time and lack of effort got the better of me - and these are delicious.
Raspberry swirl cheesecakes (makes 12)
10 finely ground Oreo biscuits, including filling
40g unsalted butter, melted
fruit mix or topping
375g cream cheese
1 cup caster sugar
3 eggs
1 tsp vanilla essence
Begin by smashing your biscuits. When I make biscuit base normally, using Marie biscuits or similar, I normally wrap the biscuits in a teatowel and then hit them with my rolling pin until I have relieved all my frustrations.... I mean, until they are nicely ground. With the Oreos I decided to go for the potato masher method - and save my teatowels from a case of creamy Oreo induced decline.
Preheat oven to 170 degrees. Line a 12 hole muffin pan with paper cases. Mix ground biscuits with butter and divide mixture among paper cases, pressing down firmly.
Bake for 5 minutes, then remove and cool. Place the cream cheese into a bowl and beat with an electric mixer 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 base. Place small drops of your fruit mix or topping on top of cakes, and use a wooden skewer to carefully swirl through the cake mixture.
Bake for 10-15 minutes until just set. Allow to cool then serve.
The basic principles remain the same, it's just the part with the fruit which you can alter. For a more labor intensive option, choose either fresh or frozen raspberries, then mix with some icing sugar and push through a sieve until smooth. For a simplier version, take a bottle of your favourite topping, and use instead. I had planned to use the fruit, but time and lack of effort got the better of me - and these are delicious.
10 finely ground Oreo biscuits, including filling
40g unsalted butter, melted
fruit mix or topping
375g cream cheese
1 cup caster sugar
3 eggs
1 tsp vanilla essence
Begin by smashing your biscuits. When I make biscuit base normally, using Marie biscuits or similar, I normally wrap the biscuits in a teatowel and then hit them with my rolling pin until I have relieved all my frustrations.... I mean, until they are nicely ground. With the Oreos I decided to go for the potato masher method - and save my teatowels from a case of creamy Oreo induced decline.
Preheat oven to 170 degrees. Line a 12 hole muffin pan with paper cases. Mix ground biscuits with butter and divide mixture among paper cases, pressing down firmly.
Bake for 5 minutes, then remove and cool. Place the cream cheese into a bowl and beat with an electric mixer 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 base. Place small drops of your fruit mix or topping on top of cakes, and use a wooden skewer to carefully swirl through the cake mixture.
Bake for 10-15 minutes until just set. Allow to cool then serve.
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Comment by SpikeTheLobster
Qwerk
Peanut Butter
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
If you keep this up I may get my 15mins of fame as a Biggest Loser contestant.
They look too YUMMY!
Comment by Helen Randell
Rough Cooking
Hi Jason - make a batch and then offer them to friends - one won't hurt your waistline too much.
I have also heard that a good low-fat option when making biscuit base is to bind the biscuits with egg white instead of butter - I have never tried, but would be worth a shot!
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness