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Raspberry swirl cheesecake slice
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Prep Time:
380 minutes
Cook Time:
50 minutes
Total Time:
430 minutes
Indulgent raspberry swirl cheesecake slice for a simple and decadent treat or snack on-the-go.
Ingredients:
  • 90g butter
  • 59.40 gm brown sugar
  • 83.75 gm golden syrup
  • 300.00 gm traditional rolled oats
  • 63.75 gm desiccated coconut
  • 62.50 ml plain flour
  • 500g cream cheese, softened
  • 70.95 gm caster sugar
  • 8.80 gm vanilla extract
  • 3 eggs
  • 108.90 gm raspberry jam, warmed, strained
Instructions:
  • Preheat your oven to 180C/160C fan-forced, then generously grease a 20cm x 30cm lamington pan. Line the pan with baking paper, making sure to extend it 2cm above the edges for easy removal later.
  • In a saucepan over medium heat, combine butter, brown sugar, golden syrup, and 2 tablespoons of water. Stir and cook for 5 minutes until the butter melts and the mixture is fully combined. Remove from heat.
  • In a bowl, mix oats, coconut, and flour together, then create a well in the center. Add the butter mixture and stir until well combined. Spoon the mixture into the prepared pan, press it down with the back of a spoon to make it even. Bake for 15 minutes or until the top is lightly golden. Allow it to cool completely before enjoying.
  • Preheat oven to 150°C/130°C fan-forced. In a bowl, mix cream cheese, caster sugar, and vanilla using an electric mixer until light and fluffy. Then, add eggs one at a time, mixing until well combined. Pour the mixture over the prepared base.
  • Drizzle the cheesecake with jam, then swirl a knife through the mixture to create a beautiful marbled effect. Bake it for 30 minutes or until the top is gently firm yet slightly wobbly in the center. Once done, turn off the oven and let the cheesecake cool inside with the door slightly open. Chill it in the refrigerator for at least 6 hours or overnight.
  • Allow the slice to come to room temperature for optimal taste. Cut it into 20 bars and serve.

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