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Raspberry and macadamia cheesecakes
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Prep Time:
280 minutes
Cook Time:
15 minutes
Total Time:
295 minutes
Host a girls' night with this impressive cheesecake recipe.
Ingredients:
  • 10 plain sweet biscuits
  • 75g butter, melted
  • 250g packet cream cheese, softened
  • 53.75 gm caster sugar
  • 1 egg
  • 62.50 ml dry-roasted macadamia nuts, finely chopped
  • 375.00 ml fresh raspberries or frozen raspberries
  • 330.00 gm raspberry jam, warmed, sieved
Instructions:
  • Preheat your oven to 150°C/130°C fan-forced. Grease two mini muffin pans with a 1 1/2 tablespoon capacity each and line each hole with two 1cm x 8cm strips of baking paper.
  • Pulse biscuits into fine breadcrumbs. Add butter and pulse until mixed. Press 1 1/2 teaspoons of mixture into each hole using a spoon. Chill in the fridge for 10 minutes.
  • With an electric mixer, blend cream cheese and sugar until creamy. Mix in the egg until well combined. Stir in the nuts. Spread 3 teaspoons of the cream cheese mixture over each base. Tap pans on the counter to smooth out. Bake for 15 minutes or until the tops are just set. Take out of the oven and let it sit for 1 hour. Chill in the refrigerator for 3 hours.
  • Gently remove cheesecakes from pan and discard paper. Place 2 raspberries on top of each cheesecake, then drizzle with jam before serving.

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