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Raspberry ripple baked cheesecake recipe
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Prep Time:
390 minutes
Cook Time:
70 minutes
Total Time:
460 minutes
Ingredients:
  • 350g McVitie’s The Original Digestives biscuits
  • 150g butter, melted and cooled
  • 125g (1 cup) frozen raspberries, thawed, plus extra, to decorate
  • 500g cream cheese, at room temperature, chopped
  • 395g can sweetened condensed milk
  • 4 eggs
  • 4.40 gm vanilla extract
Instructions:
  • Preheat the oven to 160C/140C fan. Line a 22cm springform pan with baking paper on the base and sides.
  • Place broken biscuits in a food processor and pulse until finely crumbled. Add butter and pulse until blended. Transfer mixture into the pan and press firmly using a spoon and glass to form the crust. Chill in the fridge before preparing the filling.
  • In a clean food processor, blend the cream cheese and condensed milk until smooth. Mix in the eggs, scraping down the sides as needed. Add the cream and vanilla and blend until fully combined.
  • Spread the cream cheese filling over the cheesecake base, ensuring it is evenly distributed and the surface is smooth. Drizzle raspberry puree on top and gently swirl through the filling with a knife. Bake for 1 hour and 10 minutes until just set. Turn off the oven, leaving the door slightly ajar, and let the cheesecake cool completely inside. Refrigerate for at least 6 hours or overnight before serving.
  • Gently remove the cheesecake from the pan and place it on a beautiful serving plate. Cut into slices and enjoy!

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