Following on my earlier post on Itrion – an ancient Roman affair  on the Mini Raspberry cheesecakes that I made.

This is based on a very basic Philadelphia Cream cheese recipe after a botched attempt in using mascarpone cheese to make.

The base for the mini cheesecakes was a store bought round shaped biscuit/cookie. Not some brand name item just something that would fit into the pans of the mini cupcake pans that I used.

Ingredients:

2 x 8oz (227g) Cream Cheese blocks, Philadelphia cream cheese, softened to room temperature

1/2 cup white sugar

3 eggs, beaten

1 packet of round biscuits/cookies (to fit the mini cupcake pans)

Raspberries, fresh – cut in half

Method:

• Preheat oven to 180ºC (360 or 375ºF is fine)
• Cream the cheese with the sugar till it smooth.
• Add the eggs and mix till it comes together.
• Place mini cupcake liners into the 24-cupcake pans
• Place biscuit into each of the pans.
• Spoon the cream cheese mix into the pans till about 3/4 full.
• Bake for 12-15 minutes or when the cupcake lines leave the edge of the pans.
• Remove from pan & cool on rack.
• Place raspberry halves on top of each cheesecake before serving.
• You can sieve some icing sugar on top of the cheesecakes before serving for a better presentation.