Raspberry Ripple Cheesecake
A baked vanilla cheesecake on a biscuit base, swirled with a tart raspberry sauce and chilled overnight.
Photograph credit: White chocolate and raspberry cheesecake tart by Dominique · CC BY 2.0 · Wikimedia Commons
How to Cook Raspberry Ripple Cheesecake
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Heat the oven to 150°C / 300°F. Mix the biscuit crumbs with the butter and press into the base of a 23 cm springform tin.
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Simmer the raspberries with the 2 tbsp of sugar for 5 minutes, sieve out the seeds and cool.
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Beat the cream cheese with the 150 g of sugar on a low speed until smooth, then beat in the eggs one at a time, followed by the vanilla and soured cream.
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Pour onto the base, drizzle over the sauce and drag a skewer through to ripple.
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Bake for 50 minutes until set with a slight wobble. Turn the oven off and leave the door ajar for 30 minutes.
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Chill for 4 hours before serving.
Things to Watch For
- Beat on a low speed.
- Cool it slowly.
- Do not overbake it.
- Chill for a clean slice.
About This Recipe
Cool the cheesecake slowly. That is the most useful instruction, because a sudden change in temperature is what causes the cracks that ruin the top.
Make the base from crushed digestive biscuits and melted butter, and press it firmly into the tin. Beat the cream cheese with the sugar only until smooth, then add the eggs one at a time on the lowest speed. Too much air puffs the filling up in the oven and it collapses as it cools. Mix on a low speed. Fast beating is the cause of most cracked tops.
Simmer the raspberries with a spoonful of sugar for 5 minutes, sieve out the seeds and cool the sauce. Pour the filling onto the base, drizzle over the sauce and drag a skewer through to make ripples.
Bake at 150°C / 300°F for 50 minutes until set but with a slight wobble. Turn the oven off and leave the door ajar for 30 minutes. Chill for at least 4 hours.
What to Serve It With
Fresh raspberries · Whipped cream · Coffee · Sparkling wine
Storing Leftovers
Keeps in the fridge for 4 days.
Quick Answers
How long does Raspberry Ripple Cheesecake take to make?
30 minutes of preparation and 50 minutes of cooking, plus 4 hours 30 minutes of Cooling and chilling, so allow 5 hours 50 minutes from start to finish. The recipe serves 10.
Raspberry Ripple Cheesecake Nutrition Facts
Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked.
First published ; last changed .
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