Name: Berry swirl cheesecakes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8
Ingredients: 125 gram plain sweet biscuits, broken; 80 gram butter, melted; 120 gram punnet raspberries; 150 gram punnet blackberries; 150 gram punnet blueberries; 2 teaspoon corn flour; 2 teaspoon gelatine; 1/4 cup just boiled water; 250 gram cream cheese, chopped; 1/2 cup caster sugar; 300 millilitre thickened cream; 1 teaspoon vanilla extract; whipped cream to serve

Berry swirl cheesecakes

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Serves 8

Prep

15M

Cook

Total

20M

Ingredients

125 gram plain sweet biscuits, broken

80 gram butter, melted

120 gram punnet raspberries

150 gram punnet blackberries

150 gram punnet blueberries

2 teaspoon corn flour

2 teaspoon gelatine

1/4 cup just boiled water

250 gram cream cheese, chopped

1/2 cup caster sugar

300 millilitre thickened cream

1 teaspoon vanilla extract

whipped cream to serve

Method

1.Lightly grease 8 Texas (large) muffin pans and line each hole with 2 thin strips of baking paper, crossing at the base.

2.Place biscuits in a food processor. Process until finely crushed. Add butter. Process until combined.

3.Divide biscuit mixture evenly between muffin pans. Press firmly over base. Chill for 10 minutes until firm.

4.Place half of each type of berry (reserve remaining for serving) into a food processor or blender. Process until smooth. Pour into a small saucepan. In a small jug, blend corn flour with a little of the puree. Whisk back into saucepan.

5.Bring to boil, stirring, over a medium heat. Reduce heat. Simmer, stirring, for 1 minute until thickened. Remove from heat.

6.In a small jug, whisk gelatine briskly into hot water with a fork until dissolved. Cool slightly.

7.In a bowl, beat cream cheese with an electric mixer until smooth. Gradually add sugar, beating until smooth. Add cream and vanilla. Continue beating until smooth. Beat in gelatine mixture.

8.Pour mixture evenly over biscuit bases. Spoon a tablespoon of berry mixture over the top and swirl with a skewer. Chill for 3 hours or overnight until firm. Lift from pans. Serve with remaining berries and whipped cream.

makes 8
Note

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