On the menu today,little Raspberry cheesecakes.I have been wanting to make this for quite sometime but always made a different recipe instead but finally it’s here! It get’s you to use your creative side and it’s yummy, oh, and did I mention easy.It’s also fun for little kids to make the patterns with the Raspberries.The only fault I found was the amount of butter was too much which made the paper cases greasy.It has an Oreo base ,a vanilla filling and topped off with funky Raspberry patterns.
Pre-heat your oven to 200 degrees C. Crush the Oreo’s along with the filling and mix in the butter.Put in your paper cases and press down.If you don’t want a chocolate-ly base then just use regular graham crackers.Bake for 5-7 minutes at 150 degrees C.
While the base is cooling down,let’s make our filling and topping.Mash the Raspberries with a fork and mix in the icing sugar and strain through a sieve pressing down firmly.Discard the seeds and the filling is ready to go.Beat the cream cheese until light and fluffy,rein in the icing sugar.Add the eggs one at time and beat well after each addition,pour in the vanilla give it a gentle mix and voila.Pour over the base.
Here comes the fun bit…
Put small dollops of the mashed Raspberry on top of the filling and with a skewer or a toothpick let your creativity do the work.
Bake for 10-15 minutes 170 degrees C.
They truly are just as delicious as they look
- 1 cup (about 10) finely ground Oreo biscuits (including filling)
- 40 g unsalted butter, melted.(TIP: you may not need 40 g,I found that 30-35 g was enough)
- 1/2 cup frozen raspberries, thawed
- 2 tbs icing sugar, sifted
- 375 g cream cheese
- 1 cup (220 g) caster sugar
- 3 eggs
- 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.