Phew - now that's a mouthful of a recipe name and I thought I'd share this variation with you. Several weeks ago, the Teen was having a birthday and at his request I baked some mini Oreo cheesecakes. Now, I have to say that Oreos aren't my favourite biscuit, so I wanted to try an alternative cream biscuit and see whether the result would be as popular in our household.
To start with, I found the Mini Oreo Cheesecake recipe over at the Hey Gorgeous Blog and I've made this version a few times - they never last long in our house. For my version, I chose Arnott's Raspberry Shortcakes, but any round cream biscuit will do. I would have chosen Arnott's Monte Carlos but their oval shape meant they wouldn't sit nicely in the round patty tins.
Making the Raspberry Shortcake version, simply substitute the 2 packs of Oreos for 2 packs of Raspberry Shortcakes. As I don't have a food processor, crushing the biscuits means placing them in a zip-lock bag and bashing them with a rolling pin. That will definitely crush the biscuits to the right consistency but what makes these biscuits differ to the Oreos creamy centres is their jam centres - they won't crush due to their gelatinous nature. I didn't let that deter me as I placed the jam centre on top of the shortcake biscuit already in the base of the patty tin.
For my next dastardly trick, and this is to ensure that I get to sample these mini cheesecakes, I also threw in a handful of sultanas. Obviously, if your family likes sultanas in their cakes and slices, this trick won't work and you'll have to think of something else to add that only you enjoy (eg carob and/or dark chocolate buttons, extra coconut, perhaps some cinnamon...).
There are so many variations possible with this simple yet delicious recipe. Grab a couple packs of your favourite round cream biscuit then follow the link and start baking.