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
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