Raspberry Ripple Cheesecake
Satisfy your sweet tooth with a creamy and fruity dessert that combines smooth cheesecake with vibrant raspberry swirls. This decadent treat offers a perfect balance of tangy and sweet flavors, sure to impress your taste buds.
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g Digestive Biscuits (crushed)
- 100 g Unsalted Butter (melted)
- 400 g Cream Cheese
- 200 ml Double Cream
- 100 g Caster Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 200 g Raspberries (Fresh)
- 50 g Icing Sugar
Instructions
- 1
Preheat the oven to 160°C (325°F). Grease and line a 20cm (8-inch) springform cake tin.
- 2
In a bowl, mix the crushed digestive biscuits with the melted butter until well combined. Press the mixture into the base of the prepared tin and chill in the fridge for 20 minutes.
- 3
In a large bowl, beat together the cream cheese, double cream, caster sugar, eggs, and vanilla extract until smooth and creamy.
- 4
Pour the cream cheese mixture over the chilled biscuit base.
- 5
In a separate bowl, mash the raspberries with the icing sugar until you have a ripple effect.
- 6
Dollop spoonfuls of the raspberry mixture onto the cheesecake mixture and use a skewer or knife to swirl it through.
- 7
Bake in the preheated oven for 40 minutes or until the cheesecake is set but slightly wobbly in the centre.
- 8
Allow the cheesecake to cool completely in the tin, then transfer to the fridge and chill for at least 4 hours or overnight before serving.