Raspberry and chocolate swirl cheesecake
Ingredients
250g (9oz) double chocolate cookies, finely crushed
100g (3½oz) butter, melted
500g (1lb 2oz) Philadelphia cream cheese
Finely grated zest and juice of ½ large lemon
150g (5oz) golden caster sugar
1tsp vanilla extract
200ml (7fl oz) double cream
3tbsp powdered gelatine
For the raspberry swirl
150g (5oz) fresh raspberries, plus extra to decorate
100g (3½oz) icing sugar, plus extra for dusting
Indulge with this sinfully delicious cheesecake
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Method
1 Mix the crushed cookies and melted butter in a large bowl and spoon into a greased 23cm (9in) springform cake tin. Press firmly into the base and chill for 30 minutes or until firm.
2 Blend the cream cheese, lemon zest and juice, sugar, vanilla extract and cream in a blender or food processor until smooth.
3 Pour 100ml (3½fl oz) boiling water into a bowl; add the gelatine. Stir to dissolve. Stand bowl in a pan of boiling water so that the gelatine doesn't set too quickly.
4 Place the raspberries and icing sugar in a processor and process until smooth. Fold a third of the gelatine mixture into the raspberry mixture; process until smooth. Fold the rest of the gelatine mixture into the cream cheese mixture; stir. Swirl together to form a marbled pattern; spoon onto the biscuit base in the cake tin. Cover with clingfilm and chill overnight.
5 Remove from the tin and place on a serving plate. Decorate with raspberries; dust with icing sugar.
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