*Squeal* I love a cheaty recipe - and this one goes to the top of the list! I love cheesecake and I have felt so guilty for paying $3 -5 on an individual serve because no-one else in my house shares the love for them like I do. (I know - who ARE these people?)
This one's going to get you rushing to the supermarket if you love cheesecake and I make no apologies for that - because you'll be as happy as me before long - with your gorgeous raspberry ripple cheesecake. Bliss.
So the cheaty bit ? Use an Arnotts' Ripple biscuit as the base! It fits perfectly in the bottom of the Robert gordon cupcake papers. Perfectly. If you can't get hold of them (seriously people there everywhere - try here or here online if you can't find them locally) use a large cupcake paper and cupcake/muffin tin.
Makes: 12
Ingredients
12 Arnotts chocolate ripple biscuits
375g cream cheese, softened
1/2 cup caster sugar
3 large eggs
1 tsp vanilla extract
50g raspberries - fresh or frozen
1/4 cup icing mixture
Method:
Preheat oven to 170 degrees c (160 degrees fan forced)
Place ripple biscuits in the bottom of each cupcake/muffin paper - if using standard cupcake/muffin papers, use with a tin.
In a food processor or mixer combine raspberries and icing sugar, mix until a thickish sauce consistency, set aside.
Cream cream cheese and caster sugar together with electric beaters, add vanilla essence, then eggs one at a time until all well combined with no lumps.
Spoon cream cheese mixture over the biscuit in cupcake/muffin paper. Dollop the raspberry in the centre with a teaspoon (only 1/2 -3/4 of a teaspoons' worth) and then with a toothpick or skewer, swirl around to get the raspberry ripple effect.
Bake for 20-30 minutes, until they start to brown, then turn off the oven and leave the oven door ajar for 30 minutes, then allow to cool to room temperature. Serve! You need nothing else!
Print this post in friendly format
10 lovely comments:
These look super, super delicious. Will definitely be making these.
Lacey loves cheesecake... I don't know how people couldn't. The kids I nanny for have never, ever tried cheesecake... which I think is just insane! x
I think cheesecake and raspberries go hand in hand and what a great idea to make it in mini-form; less guilt, that's the way I see it. Yours look fabulous and I would like one, please!
OMG , how divine ! I will try and make them this afternoon. Will replace Raspberries for passionfruit ! and i am sure they will be a huge hit in this house !
oh, you are evil. I am so going to make these today or tomorrow.
p.s. I might try a butternut snap on the bottom instead of chocolate ripple? will let you know how that turns out...
Ohh love reading about you making them! Please post about it and link ???!!
Kylie - I bought ripple and butternut snap (the ones with chocolate covered on one side.) they were too big :( Great minds think alike though!!
You could try a gingersnap with a lemon cheesecake though :) Oh this is addictive!! :o
This is a great idea Liss. They sound wonderful.
love cheesecake and definitely making these! I know my 2 sweet toothed girls will love it too!
yep I'll be picking up those ingredients and giving these a go plus how easy with a biccie in the bottom!
Corrie:)
Hehe no-one else in the house shares your love of cheesecake but I know they share your love for deep fried cheesecake! ;)
these are in the oven right now, but with blueberry instead of raspberry, and the butternut snap instead of choc ripple. will let you know how they go! so far so good - so easy!
Post a Comment