Raspberry Swirl Cheesecake

RECIPESPLUS
8Ingredients
2Hours
340Calories

Ingredients
US|METRIC

  • 5 ounces digestive biscuits
  • 3 tablespoons butter (plus extra for greasing)
  • 9 ounces frozen raspberries (defrosted)
  • 1 1/2 cups sugar
  • 2 2/3 cups full fat cream cheese
  • 1/2 cup sour cream
  • 2 medium eggs (beaten)
  • 1 teaspoon vanilla extract

Directions

  1. Grease a 9 inch springform cake pan. Process the biscuits in a food processor until finely ground. Melt the butter in saucepan, then stir through the biscuit crumbs. Spoon into the base of the cake pan and press down gently with the back of the spoon.
  2. Place the raspberries in a saucepan with 1/4 cup of the sugar and bring to a boil. Reduce the heat and simmer gently for 5 mins, crushing the raspberries, to make a puree. Remove from the heat and set aside to cool.
  3. Preheat the oven to 300ºF. Whisk together the cream cheese, sour cream, eggs, the remaining sugar and the vanilla extract. Spoon over the biscuit base and level the surface. Spoon over the raspberry topping. Use a cocktail stick to create a swirling pattern.
  4. Bake for 20 mins, then reduce the oven temperature to 250ºF and bake for a further 1 1/2 hours. Turn off the oven and allow the cheesecake to cool inside the oven for 2 hours. Cover loosely with foil. Chill for 8 hours or overnight.
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NutritionView more

340Calories
Sodium9% DV210mg
Fat35% DV23g
Protein10% DV5g
Carbs10% DV30g
Fiber4% DV1g
Calories340Calories from Fat210
% DAILY VALUE
Total Fat23g35%
Saturated Fat13g65%
Trans Fat
Cholesterol105mg35%
Sodium210mg9%
Potassium130mg4%
Protein5g10%
Calories from Fat210
% DAILY VALUE
Total Carbohydrate30g10%
Dietary Fiber1g4%
Sugars28g56%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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