I left it way too late in the day to photograph these little cheesecakes (I was too busy eating them), and as a result neither of these photos are really in focus – hence the small size.
I had my zoom lens on the camera, and took the cake out to the back steps so that I could stand above it and get a good shot of the raspberry swirl. You see that small wedge out of the cake on the left? That’s because while I was taking the photos, a kookaburra swooped down and took a sampling of the cake.
It didn’t come back for more, so I’m not really sure if I can claim they have a kookaburra seal of approval. However, they certainly have mine – an incredibly easy recipe, and a meltingly delicious sweet and tangy cheesecake. It’s a delicious magazine recipe from Taste.
10 Oreo biscuits (including filling)
40g unsalted butter, melted
1/2 cup frozen raspberries, thawed
2 tbs icing sugar, sifted
375g cream cheese
1 cup (220g) caster sugar
1 tsp vanilla extract
Preheat oven to 170°C, and if you’re a prepared sort of person, line a muffin tray with paper cases.
Put the Oreos into a food processor and whiz until they’re all broken up into crumbs. Add the melted butter and whiz until all combined. Spoon the mixture into the lined muffin tray, pressing down well to make a good base. Bake for 5 minutes, then remove and let cool.
Mash the raspberries to a pulp with a fork. The original recipe then suggested straining them through a sieve to remove the seeds – I quite like raspberry seeds, so I didn’t bother, and it certainly didn’t detract from the cake. Stir the icing sugar into the raspberry mixture.
Place the cream cheese into a food processor and mix until light and fluffy. Add the caster sugar in a steady stream, continuing to mix until its all combined. Add the eggs, one at a time, mixing away all the while, and then add the vanilla. You’ll probably need to stop the food processor a couple of times to scrape down the sides, and at the end you’ll have a fairly liquid mixture. Pour the cheese mixture over the biscuit bases in the muffin tray.
Put a teaspoonful (or less if you’ve sieved the raspberries) of the raspberry mixture on top of each cake and use a skewer to swirl it through the cheese mixture. Bake for 10-15 minutes until just set, and then let cool completely before pulling off the wrapper to serve.