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Raspberry Cheesecake

Silky baked cheesecake marbled with real raspberries — that swirl gets us every time ✨

Ingredients

  • 200g digestive biscuits, crushed
  • 100g butter, melted
  • 500g cream cheese, room temp
  • 150g sugar
  • 3 eggs
  • 200ml sour cream
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch
  • 200g fresh raspberries (for the swirl)
  • 2 tbsp sugar (for the swirl)
  • Fresh raspberries and mint leaves, to decorate

How to make it

  1. Mix crushed biscuits with melted butter, press into a 20cm springform pan and bake 10 min at 180°C.
  2. Simmer the raspberries with the 2 tbsp sugar until soft, mash, strain and cool.
  3. Beat cream cheese, sugar, eggs, sour cream, vanilla and cornstarch until smooth.
  4. Pour over the crust, spoon the raspberry purée on top and swirl with a knife.
  5. Bake 50 min at 160°C until just set. Cool, then chill 4 hours.
  6. Decorate with fresh raspberries and mint, slice and serve.
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