Raspberry Swirl Cheesecake – a delicious recipe with digestive biscuits, butter, frozen raspberries, sugar, full-fat cream cheese, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease a 9 inch springform cake pan. Process the biscuits in a food processor until finely ground. Melt the butter in saucepan, then stir through the biscuit crumbs. Spoon into the base of the cake pan and press down gently with the back of the spoon.
2
Place the raspberries in a saucepan with 1/4 cup of the sugar and bring to a boil. Reduce the heat and simmer gently for 5 mins, crushing the raspberries, to make a puree. Remove from the heat and set aside to cool.
3
Preheat the oven to 300u00b0F. Whisk together the cream cheese, sour cream, eggs, the remaining sugar and the vanilla extract. Spoon over the biscuit base and level the surface. Spoon over the raspberry topping. Use a cocktail stick to create a swirling pattern.
4
Bake for 20 mins, then reduce the oven temperature to 250u00b0F and bake for a further 1 1/2 hours. Turn off the oven and allow the cheesecake to cool inside the oven for 2 hours. Cover loosely with foil. Chill for 8 hours or overnight.
1046
kcal
Calories
74
g
Fat
84
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 5 oz digestive biscuits, 3 tbsp butter, plus extra for greasing, 9 oz frozen raspberries, defrosted, 1 1/2 cup sugar, and more.
Yes, Raspberry Swirl Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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