Raspberry Ripple Cheesecake

FiveEuroFood's picture

Oct. 12, 2012

A creamy, moreish baked cheesecake with swirls of rapsberry coulis and fresh crushed berries for a deliciously fruity touch. Easy to make and visually impressive, this will leave you wanting more (and more!).

Ingredients

For the cheesecake
Digestive biscuits 16 (or enough to line your tin with a layer of crumb about 1cm thick)
Butter 50 Gram
Cream cheese 600 Gram
Cream 150 Milliliter
Flour 2 Tablespoon
Caster sugar 180 Gram
Eggs 3
For the fruit filling
Raspberry coulis 150 Milliliter
Fresh raspberries 3 Cup (48 tbs) , mash lightly

Directions

GETTING READY

1. Preheat the oven to 180 degrees Celsius.

MAKING

2. Crush the digestive biscuits.

3. In a bowl place the crushed biscuits.

4. Melt the butter in a bowl in the microwave and then stir into the crumb.

5. Press into the bottom of a suitably sized tin so the crumb is about 1cm thick and then place into the preheated oven and bake for 10 minutes until starting to get a little more brown. Remove from the oven, set aside and allow to cool.

6. In a large bowl, whisk together the cream cheese, eggs and flour using the Electric Whisk before adding in the sugar and cream and continuing to whisk for a couple of minutes until the mixture is smooth and frothy.

7. Pour the cream cheese mixture on top of the cooled biscuit base and then place the raspberry coulis into a serving bowl.

8. Using a dessert spoon, drizzle the coulis over the filling and then drop the crushed fresh raspberries into the mixture as well.

9. Carefully transfer the tin into the oven and bake for about 40-45 minutes until a pale golden brown on top.

10. Remove from the oven and allow to cool.

SERVING

11. Slice up, serve and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 474Calories from Fat 237

 % Daily Value*

Total Fat 26 g40%

Saturated Fat 14 g70%

Trans Fat 0 g

Cholesterol

Sodium 327 mg13.63%

Total Carbohydrates 52 g17.3%

Dietary Fiber 3 g12%

Sugars 32 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet