Liven up cheesecake with the heavenly combination of creamy mascarpone and juicy berries.
- 125g Arnott’s Nice biscuits, halved
- 60g butter, melted
- 2 x 250g packets cream cheese, chopped, softened
- 2/3 cup caster sugar
- 3 eggs
- 250g mascarpone cheese
- 2 cups frozen raspberries
Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases. Preheat oven to 160°C/140°C fan-forced. Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined. Divide mixture between paper cases and press down with the back of a spoon. Refrigerate.
Meanwhile, make filling: Using an electric mixer, beat cream cheese, mascarpone and sugar until smooth. Add eggs, 1 at a time, beating until combined. Spoon mixture into prepared cases. Top with raspberries.
Cook for 25 to 30 minutes or until just set. Cool in oven with door ajar. Cover and refrigerate for 2 hours or until cold.
Serve with whipped cream, thawed frozen berries, or chocolate curls.
Dust cheesecake with icing sugar mixture, drinking chocolate or cocoa powder.