Gluten free raspberry ripple cheesecake

    1 hour 30 min

    This cheesecake has a shortbread-style base made with ground almonds and butter. It's topped with a mascarpone filling and a swirl of raspberry coulis to create a gorgeous dessert.

    1 person made this

    Makes: 1 cheesecake

    • Raspberry coulis
    • 200g raspberries
    • 1 tablespoon of sugar
    • 2 tablespoons of water
    • Base
    • 175g ground almonds
    • 40g soft brown sugar
    • 30g butter, melted
    • Filling
    • 650g mascarpone
    • 120g caster sugar
    • 1/2 teaspoon vanilla extract
    • zest from 1 lemon
    • 4 eggs

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 


    1. Bring raspberries, sugar and water to the boil; simmer for 10 minutes over low heat or until thickened. Set coulis aside to cool.
    2. Base:

    3. Grease a 20cm springform cake tin. Line the base with baking paper; wrap the outside of the springform tin with foil.
    4. Combine ground almonds, sugar and melted butter together in a bowl; spoon into prepared cake tin, pressing it down to form the base.
    5. Filling:

    6. Preheat the oven to 170 C / Gas 3.
    7. Beat mascarpone, sugar, vanilla extract and lemon zest together with an electric mixer until smooth. Add the eggs one by one and beat well after each addition; pour filling onto almond base.
    8. Spoon the raspberry sauce on top of the cheesecake filling; run a knife through the filling to create a swirl effect.
    9. Place the springform tin in a deep baking tray; pour enough hot water into the baking tin to create a water bath. Bake the cheesecake in preheated oven for 60-75 minutes, or until cheesecake is firm but still a bit wobbly in the middle.
    10. Cool the cheesecake slightly; cover with foil and chill in the fridge for at least 4 hours, but preferably overnight.

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