Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Raspberry swirl cheesecake
A no-bake cheesecake that's really simple to make. Fresh raspberries work really well with the creamy filling
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Ready in 17 minutes plus 3-4 hours chilling
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Cooking time 2 minutes
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Prep time 15 minutes plus 3-4 hours chilling
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Serves 6
Ingredients
- 100 g digestives
- 30 g unsalted English butter, melted
- 100 g full-fat soft cheese
- 100 ml sweetened condensed milk
- Juice of 2 lemons
- Zest of 1 orange
- 125 ml fresh double cream
- 150 g punnet fresh raspberries, washed
- 1 tbsp icing sugar, to dust
Method
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1
Grease and line a 15cm loose-bottomed cake tin with baking parchment. Whiz the biscuits in a food processor or crush with a rolling pin until they are fine crumbs, then mix with the melted butter. Pour into the tin and use the back of a spoon to press the mixture down evenly over the base. Put in the fridge to set while you make the filling.
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2
Put the soft cheese, condensed milk, lemon juice, orange zest and cream in a bowl. Beat together with an electric hand whisk until thickened. Pour into the tin over the biscuit base.
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3
Put 50g of the raspberries in a bowl and lightly crush with a fork. Spoon on top of the filling and, using a knife or a skewer, gently draw the crushed raspberries through the creamy cheesecake mix, creating a swirl effect. Chill in the fridge for 3-4 hours until set.
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4
Pile the remaining raspberries on top of the cheesecake, sift the icing sugar over the top and slice to serve.
