Raspberry swirl cheesecake.

Ingredients

  • 350g original digestive biscuits
  • 150g butter, melted
  • 3 tsp powdered gelatine
  • 250g raspberries
  • 550g cream cheese, cubed, softened
  • 395g sweetened condensed milk
  • 300ml thickened cream
  • 1 tsp vanilla essence

Method

Step 1

Grease a 22cm round springform pan. Line the base and side with baking paper, extending the paper 1cm above the edge of the pan.

Step 2

Place biscuits in a food processor and process until they resemble fine breadcrumbs. Add butter and process until combined. Using the back of a metal spoon, press the mixture over the base and up the side of the pan to compact. Refrigerate to chill. Wash and dry food processor.

Step 3

Meanwhile, place 1/4 cup boiling water in a small bowl and sprinkle over gelatine, stirring until dissolved. Set aside for 3 minutes to cool.

Step 4

Meanwhile, place raspberries in a food processor and process for 30 seconds or until pureed. Transfer to a bowl and set aside. Wash and dry processor.

Step 5

Place cream cheese, milk, cream and vanilla in a food processor and process for 40 seconds or until smooth and slightly thickened. Add the cooled gelatine mixture and pulse until combined. Pour mixture over the biscuit base, then drizzle with raspberry puree and use a knife to swirl through the cream mixture. Refrigerate for 6 hours or until set. Serve with extra raspberries.

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