Sunday, April 25
*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.
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
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