The original recipe called for just raspberries but I had a 4 berry mix in the freezer, and thought, why not? Also, the biscuit base turned out a little bit too oily for my liking so I've cut the butter quantity down in my revised recipe below. One more thing to note: these are best eaten after they have been left to set overnight in the fridge - so it takes a bit of will power not to shove these into one's mouth when they are fresh from the oven.
Berry Swirl Cheesecakes (makes 12):
- 1 cup (about 10) finely ground Oreo biscuits (including filling)
- 25g unsalted butter, melted
- 1/2 cup frozen berries, thawed
- 2 tbs icing sugar, sifted
- 375g cream cheese
- 1 cup (220g) 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 berries 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
- Allow to set in fridge (overnight is recommended)