Raspberry Swirl Cheesecakes

I recently purchased the Delicious Magazine, Sweet edition 'The Ultimate Collection'. This is definitely the ultimate collection of recipes for me to indulge and devour in.

Being a clumsy and lazy cook, I picked one of the easiest recipe which is the Raspberry Swirl Cheesecakes. It is really easy to follow and you only need a few ingredients. However, ensure that your muffin pan is bigger than the paper base or else the cheesecakes will end up like mine (see photo below).
The cheesecake is light with a sour raspberry twist and the oreo base (quoting my friend's comment) "is a delightful surprise".

Here's the recipe, enjoy!

Makes 12

10 Oreo biscuits (with filling)

40g unsalted butter, melted

1/2 cup frozen raspberries, thawed

2 tbs icing sugar, sifted

375 cream cheese

1 cup (220g) caster sugar - I replaced it with brown sugar, hence my cheesecakes look more brown

3 eggs

1 tsp vanilla extract

Preheat the oven to 170C. Line a 12-hole muffin pan with paper cases. 

Finely crush the Oreo biscuits in a food processor, then add the melted butter and stir to combine. Press into the bases of paper cases.

Bake for 5 minutes, then remove and set aside to cool.

Mash the raspberries to a pulp with the back of a fork. Strain through a sieve into  a bowl, pressing down well, then discard seeds. Stir in the icing sugar.

Place the cream cheese in a bowl of an electric mixer and beat until smooth.

Add the caster sugar in a slow, steady stream, beating until combined. Add eggs, one at a time, beating well after each, then beat in vanilla. Pour the cheese mixture over the biscuit bases.

Place about 1/2 teaspoon berry puree on top of cakes and use a wooden skewer to swirl through cheese mixture. Bake for 10-15 minutes until just set, then leave in the switched-off oven to cool completely.