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Blueberry Swirl Cheese Cake Recipe |
Ingredients |
Recipe prepares about 12 blueberry swirl mini cheesecakes
- 10 pieces of Oreo cookies, crushed finely
- 40g unsalted butter, melted
- 2 tbsp icing sugar, sifted
- 500g cream cheese, left to be soften at room temperature
- 225g caster sugar
- 3 eggs
- 1 tsp vanilla essence
- 110g blueberries, from tin, with syrup drained
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Direction
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- Preheat the oven at temperature of 170°C.
- Prepare some muffin aluminum molds/ tins (about 12 tins) by placing the muffin paper cups on it. Set it aside.
- Combine both the crushed Oreo cookies with melted butter and blend evenly.
- Divide this cookies base into 12 portions (or more if you want a smaller cheesecake per tin). Press each of these portion onto the muffin tins. Flatten it properly with a spoon.
- Place all the filled up muffin tins into oven and bake them for about 5 to 10 minutes, do not
over bake. After baking, take out and leave to cool. Set it aside.
- Heat up a pan moderately over stove. Then pour in the blueberries and proceed to mash the blueberries into puree form. Then add in icing sugar. Stir the puree until the icing sugar has fully dissolved. Turn off heat and set it aside.
- Prepare the cheese filling by beating the cream cheese until light and creamy. Add in caster sugar and
continue to beat again.
- Add in eggs gradually as well and beat until the cheese mixture is mixed evenly before adding in some vanilla essence.
- Pour the cheese filling into the muffin tins. Carefully scoop some blueberries puree (about half teaspoon) into the center of the muffins. Then using a sharp stick (or something similar), poke the blueberries and create swirl pattern through the cheese mixture.
- Put the mini cheesecakes back into the oven to bake for another 15 minutes.
- Turn off the heat in oven after baking and leave the mini cheesecakes in the oven to cool.
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