Raspberry Swirl Cheesecake

This cheesecake is a delicious mix of sweet and tart, with a creamy filling and a crispy biscuit base. The raspberry swirl is a lovely addition, and makes this cheesecake extra special.


  • 250g digestive biscuits
  • 100g butter, melted
  • 500g cream cheese
  • 100g caster sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 200g raspberries


  1. Preheat the oven to 160°C/325°F/Gas 3.
  2. Crush the biscuits and mix with the melted butter. Press into the bottom of a 20cm/8in springform tin.
  3. Beat the cream cheese, sugar, eggs and vanilla together until smooth.
  4. Pour over the biscuit base and smooth the surface.
  5. Place the raspberries in a blender and blend until smooth. Spoon over the cheesecake and swirl with a knife.
  6. Bake in the oven for 45 minutes to 1 hour, or until the cheesecake is firm to the touch. Remove from the oven and leave to cool before serving.

Potential changes & improvements

If you want a more intense raspberry flavour, you could add a few drops of raspberry extract to the cheesecake mixture. Alternatively, you could use a different fruit puree for the swirl, such as strawberry or blackberry.

What other food it works well with

This cheesecake goes well with a dollop of whipped cream or a scoop of ice cream.

Common Mistakes

Be careful not to overbake the cheesecake, or it will be dry and crumbly. It’s better to err on the side of caution and take it out of the oven slightly earlier than you think it needs.

Nutritional Information

This cheesecake is high in calories and fat, so should be enjoyed in moderation.


This cheesecake contains dairy, eggs and gluten.

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