Raspberry Swirl Cheesecake Recipe

Introduction

Cheesecake is a classic dessert that everyone loves. This recipe takes it to the next level with the addition of a raspberry swirl. The tartness of the raspberries perfectly complements the creamy sweetness of the cheesecake. Plus, the marbled effect looks impressive but is actually quite easy to achieve. This raspberry swirl cheesecake is perfect for any occasion, from dinner parties to family gatherings.

Ingredients

For the crust:

• 250g digestive biscuits
• 100g butter

For the filling:

• 600g cream cheese
• 200g caster sugar
• 1 tsp vanilla extract
• 4 eggs

For the raspberry swirl:

• 150g raspberries

Instructions

1. Preheat the oven to 180°C/350°F/Gas Mark 4.

2. Crush the digestive biscuits in a food processor until they are fine crumbs. Melt the butter in a saucepan and stir in the biscuit crumbs. Mix well and press firmly into the base of a 20cm/8in springform tin. Chill in the fridge for 10 minutes.

3. In a large mixing bowl, beat the cream cheese, caster sugar and vanilla extract until smooth. Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next.

4. Pour the cheesecake mixture onto the biscuit base in the tin. Drop spoonfuls of raspberry puree onto the surface of the cheesecake mixture. Use a skewer or the tip of a knife to swirl the raspberry puree through the cheesecake mixture to create a marbled effect.

5. Bake the cheesecake in the oven for 1 hour, or until it is set around the edges but still slightly wobbly in the middle. Turn off the oven and leave the cheesecake to cool in the oven with the door slightly ajar. This prevents the cheesecake from cracking.

6. Once the cheesecake has cooled to room temperature, chill in the fridge for at least 2 hours, or overnight if possible.

7. To serve, carefully remove the cheesecake from the tin and slice into portions. Drizzle with raspberry sauce if desired and enjoy!

Variations

• For a vegetarian version, simply omit the gelatin and use a vegetarian-friendly digestive biscuit.
• For a vegan version, use a vegan cream cheese alternative and vegan-friendly digestive biscuits. You can also make a raspberry sauce using coconut cream and maple syrup instead of cream and sugar.
• You can also try this recipe with other berries, such as strawberries or blueberries, for a different flavour.

Conclusion

This raspberry swirl cheesecake is a show-stopping dessert that is sure to impress your guests. It may look complicated, but it is actually quite simple to make. The combination of creamy cheesecake and tart raspberries is unbeatable. Give this recipe a try for your next special occasion, or even just as a treat for yourself. You won’t be disappointed!

FAQ

How do I make the crust for the Raspberry Swirl Cheesecake?

To make the crust, you will need to combine crushed graham crackers, melted butter, and sugar in a bowl. Mix until the ingredients are well combined and press the mixture into the bottom of a 9-inch springform pan.

Can I use frozen raspberries instead of fresh raspberries?

Yes, you can use frozen raspberries instead of fresh raspberries. Just make sure to thaw them completely and drain off any excess liquid before using them in the recipe.

How do I swirl the raspberry sauce into the cheesecake batter?

To swirl the raspberry sauce into the cheesecake batter, drop spoonfuls of the sauce onto the top of the cheesecake batter. Then, use a knife or toothpick to gently swirl the raspberry sauce into the cheesecake batter.

Can I make this cheesecake in advance?

Yes, you can make this cheesecake in advance. It will keep in the refrigerator for up to 3 days. You can also freeze the cheesecake for up to 2 months.

How do I know when the cheesecake is done baking?

The cheesecake is done baking when the edges are set and the center is still slightly jiggly. The cheesecake will continue to cook as it cools, so don’t overbake it.

How long does it take for the cheesecake to cool?

After baking, let the cheesecake cool to room temperature. Then, refrigerate it for at least 2 hours or overnight before serving.

Can I use a different type of cookie for the crust?

Yes, you can use a different type of cookie for the crust. Try using chocolate wafers or vanilla wafers instead of graham crackers for a different flavor.

Can I use a different type of fruit for the swirl?

Yes, you can use a different type of fruit for the swirl. Try using strawberries or blueberries instead of raspberries for a different flavor.

Can I use reduced-fat cream cheese instead of regular cream cheese?

Yes, you can use reduced-fat cream cheese instead of regular cream cheese. However, the cheesecake may not be as creamy and rich.

How long does it take to bake the cheesecake?

Bake the cheesecake for 45-50 minutes or until the edges are set and the center is still slightly jiggly.