Ingredientes para Raspberry Swirl Cheesecakes
- Oreo Cookies
- Frozen Raspberries
- ¼ cup (50g) icing sugar
- 8 ounces (225g) cream cheese, softened
- Caster Sugar
- 2 large eggs
- Vanilla Extract
- Unsalted Butter
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Como fazer Raspberry Swirl Cheesecakes
- Preheat oven to 170°C (325°F). Line a 12-hole muffin tin with paper cases.
- In a medium bowl, combine 1 ½ cups of finely crushed Oreo cookies and ¼ cup (50g) of melted unsalted butter. Mix until well combined.
- Divide the Oreo mixture evenly among the paper cases, pressing firmly into the bottom to create a crust.
- Bake for 5 minutes. Remove from oven and let cool completely.
- In a bowl, mash 1 cup of fresh raspberries with a fork until pulpy.
- Strain the raspberry pulp through a fine-mesh sieve into a separate bowl, pressing to extract as much juice as possible. Discard the seeds.
- Stir in ¼ cup (50g) of icing sugar into the strained raspberry puree.
- In a large bowl, beat 8 ounces (225g) of cream cheese with an electric mixer until light and fluffy.
- Gradually add ½ cup (100g) of granulated sugar, beating until well combined.
- Add 2 large eggs one at a time, beating well after each addition. Beat in 1 teaspoon of vanilla extract.
- Carefully pour the cream cheese mixture over the cooled Oreo crusts, filling each cup about ¾ full.
- Spoon small dollops of raspberry puree over the cheesecake mixture. Use a wooden skewer or toothpick to gently swirl the puree through the cream cheese mixture, creating a marbled effect.
- Bake for 10-15 minutes, or until the cheesecakes are just set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecakes inside with the oven door slightly ajar to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
119g
Fat
47g
Carbs
12g
