Never Lose Track of Your Favorite Recipes.
Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.
Raspberry Swirl Cheesecake
Ingredients
- 350g original digestive biscuits
- 150g butter, melted
- 3 tsp powdered gelatine
- 2 x 125g punnets raspberries, plus extra to serve
- 2 x 225g blocks Cream cheese, cubed, softened
- 395g can sweetened condensed milk
- 300ml thickened cream
- 1 tsp vanilla essence
Directions
- Grease a 22cm round springform pan. Line base and side with baking paper, extending paper 1cm above edge of pan.
- 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.
- Meanwhile, place 1/4 cup boiling water in a small bowl and sprinkle over gelatins, stirring until dissolved. Set aside for 3 minutes to cool.
- Meanwhile, place raspberries in a food processor and process for 30 seconds or until puréed. Transfer to a bowl and set aside. Wash and dry processor.
- 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 purée and use a knife to swirl through the cream mixture.
- Refrigerate for 6 hours or until set.
- Serve with extra raspberries.
Chrome Extension
