Vanilla & Raspberry Swirl Cheesecakes
Pick n Pay - Apr 2nd, 08:15
These treats are delectable and brilliantly portable.
1 packet of PnP Coconut T Biscuits, (200g), crushed to fine crumbs
60g of Lurpak Butter Salted, melted
Raspberry Swirl Ingredients
1 packet of fresh Pnp Raspberries, (180g), plus extra for serving
45ml of PnP Icing Sugar
2 tubs of Simonsberg Traditional Cream Cheese, (250g each), at room temperature
330g of PnP Castor Sugar
1 pinch of Cerebos Iodated Table Salt
10ml of Moir's Vanilla Flavour
4 No Name Large Eggs
Preheat oven to 170°C.
Grease 10 small ramekins.
Mix biscuit crumbs and butter together. Place 1 tbsp (15ml) into each ramekin and press down to compact. Set aside.
Blend raspberries and sugar until smooth, then strain through a sieve to remove pips.
Beat cream cheese until fluffy.
Add sugar, salt and vanilla and beat until smooth.
Beat in eggs one at a time and pour mixture into ramekins.
Drop 3 spots of purée onto each cheesecake and swirl with a toothpick to create a marbled effect.
Place ramekins into a roasting pan lined with a tea towel and filled with water to come 1cm up the sides of each ramekin.
Bake for 20-25 minutes or until set. They will puff up but will settle on cooling. Cool before packing for your picnic.Click here for more Pick n Pay recipes
Helping needy local communities has become a cornerstone of the Kit Kat Group’s annual outreach. This year, for the tenth consecutive year, the group has donated blankets that its staff members have handed out to local community members, hospitals and schools. Over 700 blankets are donated annually each winter, providing much-needed warmth to recipients.
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Barker and Quin, South Africa’s leading producer of premium natural tonic water, has joined the Michelangelo International Wine & Spirits Awards as a headline trophy sponsor.
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