Raspberry Swirl Cheesecake

    Raspberry Swirl Cheesecake

    11saves
    9hr


    10 people made this

    About this recipe: A frozen no bake cheesecake recipe, which consists of rasperry puree swirled throughout the cheesecake mix. This recipe contains raw eggs and vulnerable individuals, such as pregnant women, young children and elderly are recommended not to consume it.

    Ingredients
    Serves: 24 

    • 225g digestive biscuits, crushed to crumbs
    • 1 1/4 teaspoons ground cinnamon
    • 2 tablespoons caster sugar
    • 115g unsalted butter, melted
    • 4 egg yolks
    • 225g cream cheese, softened
    • 4 egg whites
    • 1/4 teaspoon cream of tartar
    • 1/8 teaspoon salt
    • 4 tablespoons caster sugar
    • 125g double cream, whipped
    • 285g frozen raspberries, partially thawed

    Method
    Prep:55min  ›  Cook:5min  ›  Extra time:8hr freezing  ›  Ready in:9hr 

    1. Preheat oven to 180 C / Gas 4. In a medium bowl, combine digestive biscuit crumbs, cinnamon, sugar and melted butter. Mix well and press into the bottom of a 23x33cm or similar sized baking dish. Bake for 5 minutes then remove from oven and allow to cool.
    2. In medium bowl, beat egg yolks on high speed until thick and lemon coloured, about 5 minutes. Add softened cream cheese. Beginning on low speed and increasing to high, beat until smooth.
    3. In large mixing bowl, beat egg whites, cream of tartar and salt until foamy. Add 4 tablespoons, a little at a time, beating constantly until sugar is dissolved and whites stand in soft peaks. Fold 1/3 of the whites into the cheese mixture, then fold the lightened cheese mixture back into the remaining egg whites. finally, fold in the whipped cream.
    4. Puree raspberries in a liquidiser or press through a sieve. Spread half of fluffy cheese filling into the cooled biscuit base. Pour half of the raspberry puree over the filling and swirl it in with a knife. Repeat with remaining filling and raspberry puree. Freeze until firm.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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    Reviews (1)

    2

    Stage 3 - Followed the ingredients and instructions as above, but was beating for over an hour to obtain the soft peaks and all I ended up with was a thick runny substance. I shall be trying again but ignoring the cream of tartar and salt. - 26 Jul 2010

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