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