Raspberry Ripple Cheesecake

This recipe takes 20 minutes to prepare and 15 minutes to cook, then it needs to sit for 2-3 hours. It makes 12 servings.

Suitable for: Vegetarian

Allergen information: Wheat (gluten), Oatmeal (may contain gluten), Milk


  • 250g frozen raspberries
  • 40g caster sugar
  • Zest and juice of ½ lemon
  • 3 tbsp cold water

For the base

  • 150g digestive biscuits
  • 65g butter

For the filling

  • 500g cream cheese
  • 2 tbsp icing sugar
  • 300ml double cream

To make the Raspberry Ripple Cheesecake

  1. Put the raspberries into a small pan with the caster sugar, lemon zest and juice and water. Bring to theboil, then reduce the heat. Simmer gently for about 10 minutes, stirring occasionally until they are soft.
  2. Remove from the heat and leave to cool.
  3. Line a 20cm spring form or loose bottomed cake tin with greaseproof paper or cling film. Put the biscuits in a bowl and crush to crumbs using the end of a rolling pin. Melt the butter in a small pan then add the crumbs and mix thoroughly. Tip into the cake tin and press down firmly using the back of a spoon. Chill in the fridge or freezer until ready to use.
  4. For the filling, put the cream cheese and icing sugar into a large bowl, then beat with an electric mixer until smooth. Pour in the double cream and continue beating until the mixture is combined and starting to thicken.
  5. Gently fold 2-3 tablespoons of the raspberry sauce through the cream and cheese mixture to produce a rippled effect. Spoon the mixture onto the biscuit base and refrigerate overnight or for 2-3 hours until set.
  6. To serve, remove from the tin and pour over the remaining raspberry sauce.

Top Tips

  1. Frozen raspberries are a perfect ‘stand-by’ ingredient, but you could use fresh raspberries when they are in season, or any other seasonal berry.
  2. This recipe can be easily halved and made in individual portions.
  3. It also freezes well and will keep up to 3 months in the freezer – defrost before serving.

Nutrition: per serving

Kcal - 355; Fat - 30.7g; Saturates - 18.9g; Carbs - 17g; Sugars - 11g; Fibre - 2g; Protein - 3.7g; Salt - 0