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.
Ingredients
- 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
- Preheat the oven to 160°C (325°F). Grease and line a 20cm (8-inch) springform cake tin.
- 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.
- In a large bowl, beat together the cream cheese, double cream, caster sugar, eggs, and vanilla extract until smooth and creamy.
- Pour the cream cheese mixture over the chilled biscuit base.
- In a separate bowl, mash the raspberries with the icing sugar until you have a ripple effect.
- Dollop spoonfuls of the raspberry mixture onto the cheesecake mixture and use a skewer or knife to swirl it through.
- Bake in the preheated oven for 40 minutes or until the cheesecake is set but slightly wobbly in the centre.
- 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.
Notes
For best results, use full-fat cream cheese and double cream.
You can substitute the raspberries with strawberries or blueberries for a different flavour.
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
Nutrition
Calories: 547kcalCarbohydrates: 42gProtein: 7gFat: 40gSaturated Fat: 23gTrans Fat: 0.4gCholesterol: 147mgSodium: 310mgPotassium: 152mgFibre: 1gSugar: 28gVitamin A: 1413IUVitamin C: 0.2mgVitamin D: 1µgCalcium: 94mgIron: 1mg
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