Small Batch Raspberry Ripple Cheesecake

I love a homemade baked cheesecake. The only thing is, unless there’s a crowd I don’t want to bake an entire one. The solution to this conundrum? Small Batch Raspberry Ripple Cheesecake.

What’s even better about this Small Batch Raspberry Ripple Cheesecake is the fact that you can throw all of the batter ingredients into a blender, and in less than 10 minutes it’ll be in the oven. Once it’s spent a night chilling in the fridge so that it firms up nicely, you can slice it into 9 squares which will keep in the fridge for a few days, or freeze for whenever you have the need for a little treat.

Small Batch Raspberry Ripple Cheesecake

If you wanted to make individual mini cheesecakes instead of bars, this recipe should be enough to fill two mini springform tins. I recently bought a set of four Jamie Oliver Mini Springform Tins which would be perfect for this.

Ingredients

• 1 cup frozen raspberries, thawed
• 60g butter, melted
• 1 pack of Marie Biscuits, crushed
• 300g cream cheese
• 3 tablespoons yoghurt
• 150g castor sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 teaspoons flour
• 1 lemon, zested

Method

1. Line a square tin (I used a 15×15 brownie tin) with baking paper and preheat the oven to 180°C.
2. Mash the thawed frozen strawberries with a fork then place in a colander over a bowl and allow the raspberry juice to separate from the pulp. You can use the juice to make the Raspberry Buttercream needed for the Raspberry Custard Creams. Set the pulp aside to use later.
3. Combine the melted butter and crushed Marie Biscuits in a bowl until combined then tip into the lined tin and press down evenly to form the cheesecake base. Bake for 10 minutes then remove from the oven and allow to cool slightly.
4. Turn the oven down to 160°C.
5. Add the rest of the ingredients to a blender and whizz together on high speed until completely combined. Pour gently over the Marie Biscuit base then drizzle with the raspberry pulp and create swirls using a cake skewer or knife.
6. Bake the cheesecake for 55 minutes, remove it from the oven, and allow it to cool for about 30 minutes before placing it in the fridge overnight to set it completely. Slice it into 9 squares and enjoy!