July 3rd, 2016
Raspberry swirl cheesecake
200 g digestive cookies
60 g unsalted butter, melted, plus extra for greasing
For the filling:
450 g cream cheese, softened
100 g superfine sugar
1/2 tbs vanilla extract
2 large eggs
85 g white chocolate, melted
50 g raspberry preserves, melted
For the topping:
This raspberry-swirl cheesecake is amazing!
Preheat the oven to 180˚C. Lightly grease an 23 cm springform cake pan, and base-line with a circle of parchment paper.
Crush the cookies into crumbs by whizzing in a food processor, or put in a plastic bag and crush with a rolling pin. Melt the butter and stir into the cookies. Firmly press into the bottom of the prepared cake pan. Bake in the preheated oven for 10 minutes, then allow to cool. Reduce the oven temperature to 135˚C.
For the filling, mix the cream cheese, sugar, and vanilla until well blended. Add the eggs, and mix well, then stir in the melted chocolate.
Pour the filling into the cooled crust. Dot the melted raspberry preserve on top of the cheesecake with a spoon. Using the point of a knife, cut across the top of the cheesecake several times, creating a marbled effect.
Bake the cheesecake in the preheated oven for 35-40 minutes, or until the center is almost set, turn off the oven and allow to cool for 2 hours with the oven door closed.
Refrigerate the cheesecake for at least 3 hours. Loosen the edge of the cheesecake, remove the pan and lining paper and transfer to a serving plate. Decorate with fresh raspberries before serving.