Tomorrow after work I’m having a bbq for a few friends so wanted to make something sweet tonight to save the mad rush tomorrow. I chose these mini cheesecakes from a recent Delicious magazine as they seemed nice & casual which is what I wanted and they look fantastic as well. The addition of hot pink & bright yellow patty cases makes them even brighter & more attractive to look at. As for the taste, well the oreo base is one of the best cheesecake bases I have tasted in a while, I always love them rich & this is very rich so beware if you like your bases plain. Also the contrast of the base against the smooth creamy filling plus the hint of tart/sweetness from the raspberry puree all work wonderfully together. They are really rich though so lucky they come in small serves, a big hunk of this in cake format would be too much I think. Hope everyone likes them…
Raspberry Swirl Cheesecakes
Makes 12
1 cup (abt 10) finely ground Oreo biscuits (inc filling)
40g unsalted butter, melted
½ cup raspberries
2 tblspn icing sugar, sifted
375g cream cheese
1 cup (220g) caster sugar
3 eggs
1 tspn vanilla extract
Preheat oven to 170c. Line a 12 hole muffin pan with paper cases. Mix ground oreos with melted butter & divide mixture among paper cases, pressing down well. Bake for 5 minutes then remove & cool.
Mash raspberries to a pulp with the 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 a bowl of an electric mixer, beat until light & fluffy. Add the 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 mixture in cases, place small drops (approx ½ tspn) berry puree on top of cakes & use a skewer to carefully swirl through cheese mixture. Bake for 10-15 minutes until just set. Open oven door & allow cakes to cool completely in a switched off oven.
2 comments:
Everyone did like the cheesecake, especially Ruben, who did this kind of leg in the air, Hollywood kiss thing with every mouthful. You are crazy, girl. How do you manage to cook all this cuisine & photograph it & write about it & eat it everyday?
Hi Ange,
thanks for reading my Olive Bread´s post. How do they make them in melb.? with black olives too? country bread style, or the yeasty kind? Mmmmm those swirly thingys look really yumm!
kel @ Green Olive Tree
Post a Comment