Raspberry Swirl Cheesecake
Raspberry Swirl Cheesecake
5 from 1 vote
Prep: 20 minutes
Cook: 1 hour
Setting Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8
Indulge in the taste of a classic dessert, Raspberry Swirl Cheesecake. This recipe offers a delightful twist to the ordinary cheesecake.

Nutrition: per serving



  • 200 g Digestive Biscuits
  • 150 g Raspberries
  • 500 g Cream Cheese
  • 100 g Butter Melted
  • 200 g Sugar
  • 15 g Plain Flour
  • 3 Eggs
  • 150 g Sour Cream
  • 1 tsp Vanilla Extract
  • 2 tbsp Raspberry Jam


  • Begin by preheating your oven to 160 degrees Celsius and preparing a 20 cm round cake tin with baking paper.
  • Crush the digestive biscuits into a fine powder and combine with the melted butter. Press this mixture firmly into the bottom of the cake tin.
  • In a separate bowl, blend the cream cheese, sugar, and flour until smooth and well combined.
  • Gradually add the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
  • Mix in the sour cream and vanilla extract until the mixture is smooth and creamy.
  • Pour the cream cheese mixture over the biscuit base in the cake tin.
  • Use a blender to puree the raspberries and raspberry jam. Drizzle this mixture over the cream cheese layer, then use a knife to gently swirl it into the cream cheese to achieve a marbled effect.
  • Bake the cheesecake for approximately 1 hour or until it is set with a slightly jiggly centre. Allow the cheesecake to cool in the oven with the door open, and then refrigerate it for at least 4 hours or overnight before serving.

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