Raspberry Swirl Cheesecakes

1. 1

   Preheat oven to 170C Line a 12 hole muffic pan with paper cases.

2. 2

   Mix ground Oreos and butter in a bowl.

3. 3

   Divide mixture among paper cases, pressing down well.

4. 4

   Bake for 5 minutes, then remove and cool.

5. 5

   Mash the raspberries to a pulp with the back of a fork.

6. 6

   Strain through a sieve into a bowl, pressing down well, then discard the seeds.

7. 7

   Stir in the icing sugar.

8. 8

   Place the cream cheese in the bowl of an electric mixer, beat until light and fluffy.

9. 9

   add the castor sugar in a slow steady stream, beating until combined.

10. 10

    Add eggs, one at a time, beating well after each addition, then beat in vanilla.

11. 11

    Pour cheese mixture over bases.

12. 12

    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.

13. 13

    Baake for 10-15 minutes until just set.

14. 14

    Open oven door and allow cakes to cool completey in switchd off oven.

* Per serving · 4 servings · Values may vary.

No additional tips available.