These delicious single-portion cheesecakes are the perfect treat for any occasion. The pretty swirl created from the raspberry infusion will add a pop of colour to your day and kids will love it. But don't expect them to last long, they are delicious after all!

Ingredients

Base:

  • 8 Digestive biscuits
  • 25 g Melted butter
  • 1 tblsp Siúcra rich dark brown sugar
  • Raspberry Swirl:
  • 150 g Raspberries
  • 2 tblsp icing sugar
  • 0.25 tsp Vanilla extract

Filling:

  • 135 g Siúcra light brown sugar
  • 1 tblsp Plain flour
  • 400 g Cream cheese
  • 1 tsp Lemon zest
  • tsp Vanilla extract
  • 2 Large eggs
  • 2 tblsp Whipping cream

Method

  1. Pre-heat the oven to 175 °C.
  2. Process the biscuits and mix in the melted butter and sugar.
  3. Add a tablespoon of the biscuit mix to the bottom of the muffin cups. Press down into an even layer.
  4. Bake in the oven for 5 minutes.
  5. Blend the raspberries, icing sugar and vanilla extract.
  6. Sieve the mixture through a fine-mesh strainer to separate the seeds from the raspberry purée, and set aside.
  7. Whisk together the sugar and flour, add the cream cheese, lemon zest and vanilla extract and mix until smooth.
  8. Add the eggs one at a time, followed by the whipping cream.
  9. Divide the cheese mixture among the muffin cups.
  10. Draw a circle of raspberry sauce on each cheesecake. Use a toothpick to create the swirl effect.
  11. Bake for 15–20 minutes until the filling has set.
  12. Leave the cheesecakes to cool completely, and then refrigerate to allow them to set.
  13. Garnish with fresh raspberries.

This recipe is courtesy of Siúcra.