Delightful berry swirl cheesecakes

The cheesecakes can be baked the day before and stored in the fridge until just before serving.
recipe, berries, cheesecakes,dessert
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Recipe from: 5 February 2016
Preparation time: 25 min
Cooking time: 20 min


  • 250
    crushed biscuits
  • 40
    butter, melted
  • 125
    berries, fresh or frozen
  • 30
    icing sugar
  • 375
    cream cheese
  • 220
    castor sugar
  • 3
    large eggs
  • 5
    vanilla essence
Servings: Change Serving


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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