Search

Raspberry ripple cheesecake

(32 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Raspberry Ripple Cheesecake
Raspberry Ripple Cheesecake
  • Serves: 8

  • Prep time:

  • Cooking time:

This raspberry ripple cheesecake is made with cream cheese and sour cream for a really creamy filling with delicious raspberries running through it. Serve a slice of this cheesecake up with any flavour of your favourite ice-cream for a super indulgent treat. Fruit works particularly well as the natural sugars go great with the sour cream, plus it looks really pretty and different with the criss cross through the top of it. This baked cheesecake is a really lovely summer dessert when you can use seasonal raspberries and buy a batch or pick your own.

Ingredients

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

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

Method

  1. For base, crush biscuits either in a food processor or by placing in a plastic bag and crushing with a rolling-pin.
  2. Melt butter and stir into crushed biscuits. Use to line the base of a 26 x 16.5cm (10 x 6in) tin, lined with baking parchment. Press down evenly and firmly, ensuring there are no gaps.
  3. 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.
  4. 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.
  5. Bake in centre of oven at 170C (325F, 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.

Nutritional information per portion

  • Low
  • Med
  • High
  • 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.

Your rating

Average rating

  • 3
(32 ratings)

Your comments

comments powered by Disqus

FREE Newsletter

Subscribe to Essentials

Subscribe from only 21.99