Raspberry Swirl Cheesecake

8 Ingredients

Number of servings

350grams original digestive biscuits
150grams butter, melted
3teaspoons powdered gelatine
250grams raspberries
550grams cream cheese, cubed, softened
395grams sweetened condensed milk
300milliliter thickened cream
1teaspoons vanilla essence

Nutrition per serving

34% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This impressive make-ahead raspberry swirl cheesecake recipe will have you coming back for seconds and thirds.

Method

Step 1 of 5

Grease a 22cm round springform pan. Line base and side with baking paper, extending paper 1cm above edge of pan.

Step 2 of 5

Place biscuits in a food processor and process until they resemble fine breadcrumbs. Add butter and process until combined. Using back of a metal spoon, press mixture over base and up side of pan to compact. Refrigerate to chill. Wash and dry food processor.

Step 3 of 5

Meanwhile, place 1/4 cup boiling water in a small bowl and sprinkle over gelatine, stirring until dissolved. Set aside for 3 minutes to cool.

Step 4 of 5

Meanwhile, place raspberries in a food processor and process for 30 seconds or until pureed. Transfer to a bowl and set aside. Wash and dry processor.

Step 5 of 5

Place cream cheese, milk, cream and vanilla in a food processor and process for 40 seconds or until smooth and slightly thickened. Add cooled gelatine mixture and pulse until combined. Pour mixture over biscuit base, then drizzle with raspberry puree and use a knife to swirl through the cream mixture. Refrigerate for 6 hours or until set. Serve with extra raspberries.

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Difficulty

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