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Liven up cheesecake with the heavenly combination of creamy mascarpone and juicy berries.
Ingredients:
- 125g Arnott’s Nice biscuits, halved
- 60g butter, melted
Filling - 2 x 250g packets cream cheese, chopped, softened
- 2/3 cup caster sugar
- 3 eggs
- 250g mascarpone cheese
- 2 cups frozen raspberries
method:
1
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.
2
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.
3
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.
RECIPE NOTES
Serve with whipped cream, thawed frozen berries, or chocolate curls.
Dust cheesecake with icing sugar mixture, drinking chocolate or cocoa powder.