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Raspberry ripple cheesecake

Raspberry ripple cheesecake

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Try this cheesecake with any flavour of your favourite ice-cream. Fruit works particularly well as the natural sugars go great with the sour cream.

Serves: 8

Ingredients

While cooking, place a shallow pan of water on the shelf beneath the cheesecake, to keep the oven moist.

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200g (7oz) digestive biscuits
100g (3½ oz) butter
300g carton cream cheese
90g (3oz) caster sugar
30g (1oz) plain flour
2 medium eggs, separated
142ml carton sour cream
¼tsp salt
1tsp vanilla extract
200g (7oz) raspberry jam
150g (5oz) fresh raspberries
Icing sugar for dusting

Method

For base, crush biscuits either in a food processor or by placing in a plastic bag and crushing with a rolling-pin.
Melt butter and stir into crushed biscuits. Use to line the base of a 26 x 16.5cm (10¼ x 6½in) tin, lined with baking parchment. Press down evenly and firmly, ensuring there are no gaps.
Beat cream cheese to soften. Add sugar and flour. Beat with a wooden spoon until creamy. Add egg yolks, sour cream, salt and vanilla extract. Stir well.
Beat egg whites until peaks are stiff. Fold into cream cheese mixture. Pour half the mixture on to biscuit base. Spread over jam. Arrange raspberries in tin at random. Cover evenly with remaining mixture.
Bake in centre of oven at 170°C (325°F, gas mark 3) for 45-50 minutes until the top is slightly brown. Allow to cool. Dust top with icing sugar. Heat a skewer in a gas flame and brand a criss-cross pattern on top. Serve with raspberries.

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Nutritional information per portion

Calories 559(kcal)
Fat 38.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.