Raspberry Swirl Cheesecake
Indulge in a slice of creamy and decadent raspberry swirl cheesecake, a timeless classic with a fruity twist. This dessert brings together the richness of cream cheese with a burst of raspberry flavour.
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g Digestive Biscuits
- 100 g Butter (melted)
- 500 g Cream Cheese
- 200 g Sugar
- 15 g Plain Flour
- 3 Eggs
- 150 g Sour Cream
- 1 tsp Vanilla Extract
- 150 g Raspberries
- 2 tbsp Raspberry Jam
Instructions
- 1
Preheat your oven to 160 degrees Celsius and line a 20 cm round cake tin with baking paper.
- 2
Crush the digestive biscuits into a fine powder and combine them with the melted butter, then press the mixture into the bottom of your prepared tin.
- 3
In a separate bowl, combine the cream cheese, sugar, and flour. Mix until smooth and well blended.
- 4
Add the eggs one at a time, ensuring each egg is well incorporated before adding the next.
- 5
Add the sour cream and vanilla extract. Mix well until smooth and creamy.
- 6
Pour the cream cheese mixture over the biscuit base in the cake tin.
- 7
In a blender, puree the raspberries and raspberry jam. Then drizzle this mixture over the cream cheese layer, using a knife to gently swirl it into the cream cheese to create a marbled effect.
- 8
Bake for 1 hour or until set and the centre is slightly jiggly. Let the cheesecake cool in the oven with the door open, then refrigerate for at least 4 hours or overnight before serving.