Delightful berry swirl cheesecakes

Ideas
10 servings Prep: 25 mins, Cooking: 20 mins
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The cheesecakes can be baked the day before and stored in the fridge until just before serving.

By Food24 May 04 2015
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Ingredients (8)

250 ml biscuits — crushed
40 g butter — melted
125 ml mixed berries — fresh or frozen
30 ml icing sugar
375 g cream cheese
220 g castor sugar
3 eggs — large
5 ml vanilla — essence
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Method:

Preheat oven to 170°C.

Line a muffin tray with 10 paper liners. Mix the biscuit crumbs and butter together and divide between the liners. Press down and bake for 5 minutes.

Heat the berries together with the icing sugar until soft. Press through a sieve.

Beat the cream cheese until smooth. Beat in the sugar, a little at a time. Stir in the eggs one at a time. Add the vanilla essence.

Divide the mixture between the paper cases. Add the strained berry mixture, a few drops into each one. Use a toothpick to swirl it in. Bake for 10-15 minutes. Leave the cakes to cool completely in the switched-off oven.

Good idea:
For a wheat-free option, you can substitute wheat-free biscuits.

Text and image: Ideas magazine

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