Creamy raspberry swirl cheesecake

Creamy raspberry swirl cheesecake


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About this recipe: This lovely raspberry swirl cheesecake is a great traybake cheesecake and uses vibrant and fruity strawberry jam to create an attractive swirl.


Serves: 10 

  • 200g digestive biscuits, crushed
  • 110g unsalted butter, melted
  • 200ml double cream
  • 900g cream cheese, softened
  • 3 tablespoons icing sugar
  • 1/2 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 100g strawberry jam

Prep:20min  ›  Cook:50min  ›  Extra time:4hr setting  ›  Ready in:5hr10min 

  1. Preheat the oven to 170 C / Gas 3. Line a 32x23 deep sided baking tray with tin foil leaving some overhang on all sides.
  2. Combine the biscuits and butter in a bowl then press into the base of the prepared tin.
  3. Bake the base in the preheated oven for 8 minutes. Remove from the oven and set aside allowing to cool.
  4. In a large mixing bowl, whisk the cream until thick then add in the cream cheese, icing sugar, lemon juice and vanilla extract and beat well. Add the eggs, one at a time, beating well after each addition. Remove the base from the fridge then spoon the mixture over the base. Drop small amounts of jam onto the surface of the cheesecake and pull it through with a knife into swirls to make a marble effect.
  5. Bake the cheesecake for 35 to 40 minutes until set. Remove from the oven and allow to cool slowly and completely for about 3 to 4 hours. Once cooled, lift the cheesecake from the pan using the tin foil to help you then slice and serve.

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