These cheesecake are so yummy and easy to make you can use fresh or frozen berry's to make the berry swirl. They were a hit at our Mothers Day High Tea.
(Adapted from Helen's Jackson's Kitchen)
250g Malt Biscuits
125g Butter, melted
500g Cream cheese
500g Sour cream
1 1/4cups Sugar
3/4cup Fresh or Frozen Berries ( I used frozen Blackberries)
Preheat oven 160c
To make base , crush biscuits and mix with butter. Press into cupcake lined tins ( I used the end of my rolling pin to press down biscuit base) place in fridge while preparing filling.
Place cream cheese, sour cream, sugar, eggs and vanilla in a mixing bowl and mix until smooth. Poor filling over biscuit bases.
Place berries and sugar in a blender and blend until incorporated ( add a bit of water if its a bit thick)
Place a few drops on top of cheese filling then swirl with a tooth pick.
Bake for 20-25 minuets until set around the outside but still wobbly in center. They will puff up a bit while baking that's when you know there done. Cool the place in fridge for at least 2 hours or over night.
Im also entering this recipe into the Sweet New Zealand Monthly Blogging Event, its a Auckland bake club where you can meet other people virtually who share the same interest in baking. So go along an check it out