Raspberry swirl cheesecake cupcakes

So pretty and yes they went down very well with my Valentine.

Raspberry swirl cheesecake cupcakes
Makes 12 cupcakes

12 cupcake cases

For base:
1/2 pack of tennis biscuits
2 tbsp unsalted butter, melted

For puree:
125g fresh raspberries
2 tbsp sugar

For filling:
500 g cream cheese, softened
3/4 cup sugar
Pinch of salt
1 tsp vanilla extract
30 ml lemon juice
2 large eggs

Preheat oven to 160 degrees.

To make the base, blitz the biscuits in a food processor to make crumbs. Combine with melted butter and press into cases using a teaspoon or a shot glass. Bake for 10 minutes and leave to cool.

To make the filling, soften the cream cheese in a food processor. Add the sugar and mix until smooth. Mix in the salt, vanilla extract and lemon juice. Mix in the eggs one at a time.  Pour onto the base.

To make the puree, blitz together raspberries and sugar. Pour through a sieve to remove the pips.

To make the swirl, dot puree onto the filling using a teaspoon. Swirl the puree into the filling using a toothpick. Don't swirl too much or the puree will be mixed into the filling completely.

Bake the cupcakes for 30 min or until filling as set. Leave to cool on a cooling tray.

I keep my cheesecakes in the refrigerator to ensure they stay firm.