Raspberry Swirl Cheesecake
User Reviews
5
-
Prep Time
20 mins
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Cook Time
1 hr
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Additional Time
4 hrs
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Total Time
5 hrs 20 mins
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Servings
8
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Calories
605 kcal
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Course
Dessert, Baked Goods
Raspberry Swirl Cheesecake
Description
This cheesecake starts with a crushed digestive biscuit crust bound by melted butter, forming a firm, buttery base. The filling blends cream cheese, sugar, flour, eggs, sour cream, and vanilla extract into a smooth, creamy consistency. Pureed raspberry and raspberry jam are swirled through the filling before baking, imparting a sweet and tart contrast in a marbled pattern.
Baking at 160°C allows the cheesecake to set with a slightly jiggly center for creaminess. Cooling it gradually in the oven prevents cracking, while refrigeration overnight helps it firm up fully. The creaminess is balanced by the fruity acidity of the raspberry, making it a richly textured dessert suitable for special occasions or gatherings.
Nutritional information is provided for guidance but without guarantees regarding specific values.
Ingredients
- 200 g digestive biscuits
- 100 g butter Melted
- 500 g cream cheese
- 200 g sugar
- 15 g plain flour
- 3 egg
- 150 g sour cream
- 1 tsp vanilla extract
- 150 g raspberry
- 2 tbsp raspberry jam
Instructions
- Preheat your oven to 160 degrees Celsius and line a 20 cm round cake tin with baking paper.
- Crush the digestive biscuits into a fine powder and combine them with the melted butter, then press the mixture into the bottom of your prepared tin.
- In a separate bowl, combine the cream cheese, sugar, and flour. Mix until smooth and well blended.
- Add the eggs one at a time, ensuring each egg is well incorporated before adding the next.
- Add the sour cream and vanilla extract. Mix well until smooth and creamy.
- Pour the cream cheese mixture over the biscuit base in the cake tin.
- In a blender, puree the raspberries and raspberry jam. Then drizzle this mixture over the cream cheese layer, using a knife to gently swirl it into the cream cheese to create a marbled effect.
- Bake for 1 hour or until set and the centre is slightly jiggly. Let the cheesecake cool in the oven with the door open, then refrigerate for at least 4 hours or overnight before serving.
Notes
- Nutritional facts are approximate and included only as a courtesy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 605 kcal
% Daily Value*
| Calories | 605kcal | 30% |
| Carbohydrates | 56g | 19% |
| Protein | 9g | 18% |
| Fat | 40g | 62% |
| Saturated Fat | 22g | 110% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 162mg | 54% |
| Sodium | 437mg | 18% |
| Potassium | 210mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
| Vitamin A | 1364IU | 27% |
| Vitamin C | 6mg | 7% |
| Vitamin D | 0.3µg | 2% |
| Calcium | 117mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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