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Vanilla & Raspberry Swirl Cheesecakes.
Vanilla & Raspberry Swirl Cheesecakes.

Vanilla & Raspberry Swirl Cheesecakes

RECIPES

Pick n Pay - Apr 2nd, 08:15

These treats are delectable and brilliantly portable.

Ingredients

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

Filling Ingredients

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

Method

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.
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