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Raspberry Swirl Cheesecake Inspired By The Onni Pattern

This is a cheesecake you can make for anyone, anytime, especially for those naysayers who say they don't love cheesecake! It's made with raspberries and white chocolate but you can swap that with any berries or fruit you prefer.

Recipe and styling by Charlotte Ree. Photography by Luisa Brimble


Base Ingredients: 

● 1 1/2 packages of Pepperidge Farms shortbread cookies, finely crushed 

● 1/2 cup butter, melted

Topping Ingredients: 

● 2 8oz packages of cream cheese, at room temperature 

● 2 eggs, at room temperature 

● 1 cup superfine sugar 

● 1 tsp vanilla extract 

● 1/2 cup cornflour, sifted 

● 1 cup white chocolate, melted 

● 1 2/3 cups heavy cream 

● 2 cups raspberries, fresh or frozen

Preheat your oven to 300°F and grease and line a 9 inch springform cake pan.

Mix the crushed cookies and butter together until combined and then press evenly into the base of your prepared pan. 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 over mix as you do not want the mixture to separate.

Pour the cheese mixture over the cookie 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.

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