Description
A delightful twist on classic cheesecake, marrying creamy texture with tangy raspberry swirls.
Ingredients
Scale
- 3 cups frozen raspberries (or fresh)
- ¼ cup sugar
- 1 teaspoon cornflour (US corn starch)
- 1 tablespoon lemon juice
- 225 g digestive biscuits / cookies (8oz)
- 100 g unsalted butter, melted (3½ oz)
- 500 g full fat cream cheese, room temp (1.1 lb / 17½ oz)
- ½ cup full fat sour cream, room temp (250ml / 10 fl oz)
- 1 teaspoon vanilla extract
- 400 g white chocolate (14oz)
- ¾ cup thickened cream (heavy cream or whipping cream) (180ml)
- Fresh raspberries for decorating
Instructions
- Place the raspberries, sugar, lemon juice, and cornflour into a medium saucepan over medium heat. Stir until everything is mixed.
- Bring to a simmer and cook, stirring every so often for around 10-15 minutes or until the juice is very thick.
- Set aside to cool completely before using.
- Grease and line an 8 inch round springform pan with baking paper.
- Blend the cookies in a blender or food processor until they turn to crumbs (or just place the cookies in a plastic bag and bash with a rolling pin).
- Add the melted butter and mix well.
- Press the cookie mixture into the base of the prepared tin. Keep pressing it together until quite firm then place in the fridge while you prepare the filling.
- Put the white chocolate into a bowl over a pan of simmering water. Stir regularly until almost completely melted.
- Take the bowl off the saucepan and continue gently stirring until it is completely melted.
- In a large bowl, with an electric mixer, beat together the cream cheese and sour cream. Make sure to scrape down the sides of the bowl regularly.
- Beat in the vanilla extract.
- With the beater on low, slowly pour in the melted white chocolate until fully combined.
- In a separate bowl, again with the electric mixer, whip the cream until it reaches soft peaks stage.
- Mix ⅓ of the whipped cream into the cream cheese mixture to lighten it up.
- Carefully fold in the rest of the whipped cream until just combined. Make sure not to knock all the air out of it.
- Pour half the filling over the cookie base and level out as much as possible.
- Swirl through ½ of the raspberry sauce.
- Top with the remaining cheesecake mixture, then swirl through the rest of the raspberry sauce.
- Chill in the refrigerator to set for at least 360 minutes.
- Top with fresh raspberries before serving.
Notes
Store leftover cheesecake in the fridge for up to 5 days or freeze for up to 3 months. Use room temperature ingredients for best results.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg