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Raspberry Swirl Cheesecake


This is a cheesecake you can make for anyone, anytime, especially those naysayers that say they don't love cheesecake! It's made with raspberries and white chocolate but you can swap that to any berries or fruit that your mama likes best to spoil her this Mother's Day.

 

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Recipe and styling by Charlotte Ree. Photography by Luisa Brimble.

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Raspberry Swirl cheesecake
Raspberry Swirl cheesecake

Base Ingredients:

1 x packet of Arnotts Nice biscuits, or 250g plain sweet biscuits, finely crushed

125g butter, melted


Topping Ingredients:

500g cream cheese, at room temperature

2 eggs, at room temperature

150g caster sugar

1 tsp vanilla extract

50g cornflour, sifted

150g white chocolate, melted

400 ml thickened cream

250g raspberries, fresh or frozen



Preheat your oven to 150°C and grease and line a 23cm springform cake tin.


Mix the crushed biscuits and butter together until combined and then press evenly into the base of your prepared tin. Chill until needed.


In a food processor, pulse the cream cheese until smooth. Add the eggs, sugar, vanilla and cornflour and process until completely combined. Pulse in the melted chocolate and cream, being careful not to overmix as you do not want the mixture to split.


Pour the cheese mixture over the biscuit base and scatter the raspberries on top. Bake for 40 minutes, noting that the filling won't be completely set when you remove it from the oven. Allow to cool to room temperature. Place in the fridge and allow to chill for at least two hours, or until firm.