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Raspberry Ripple Cheesecake

by Dhruv Vohra featured in 5 Recipes For All Raspberry Lovers

Ingredients

for 8 servings

  • 3 cups
    digestive biscuit (300 g)
  • ½ cup
    unsalted butter, melted (125 g)
  • 2 ¼ cups
    cream cheese (500 g)
  • 14 oz
    condensed milk, 1 can (385 g)
  • 1 teaspoon
    vanilla extract
  • 2 ½ cups
    raspberry (300 g)
  • ¼ cup
    caster sugar (30 g)
  • ½ cup
    water (100 mL)
    Calories 775
    Fat 51g
    Carbs 67g
    Fiber 3g
    Sugar 42g
    Protein 11g

Estimated values based on one serving size.

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Preparation

  1. For the crust, whirl biscuits and melted butter in a food processor until a chunky crumb develops. Then dump the buttery cookie crumble into a springform pan, spreading the mixture evenly over the bottom and pushing it up against the edges so a nice crust develops.
  2. For the ripple, combine raspberries, sugar, and water in a pot over medium heat. Bring the mixture to a steady simmer, and let it bubble for 20-40 minutes, stirring occasionally, until the raspberries break down and it thickens into a cohesive sauce.
  3. For the filling, whisk together cream cheese and condensed milk, adding the extract along the way. Whisk until the ingredients are combined and the mixture is smooth. Pour the filling over the crust, spreading it evenly. Then add several dabs of the raspberry mixture on top. Run a couple of toothpicks or a skewer through the filling, from raspberry dab to raspberry dab, creating swirls throughout.
  4. Refrigerate for at least 3 hours.
  5. Enjoy!
 

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