Do you like raspberry ripple? This may just be the cheesecake for you!
Much like the nostalgic flavour of ice cream you might be familiar with as a child, this cheesecake has both vanilla and raspberry, so its perfect to enjoy on a warm summers day.
Like all baked cheesecake’s, this is rich and creamy dessert which is perfect. It can be made a couple of days in advance, which is even better when you don’t have time to bake or when its too hot to use the oven, especially considering the temperatures that have been apparent in some countries.
Anyway, lets get started, shall we?
250g digestive biscuits.
100g melted butter.
500g soft cheese, at room temperature.
150g granulated sugar.
50g plain flour.
175g sour cream.
2-3 tsp vanilla extract.
100g raspberries, mashed.
300ml double cream.
25g icing sugar.
1 tsp vanilla extract.
So, before you get started on the recipe, you’ll want to do some prep work. I like to start by weighing up all of my ingredients, lining my 8 inch round cake tin with parchment on the base and sides and getting any equipment I may need ready, such as a food processor, mixing bowl and whisk. Don’t forget to preheat your oven to 160˚c.
To start, you’ll need to make the base (which is really easy). Into a food plastic bag place the digestive biscuits and smash the biscuits down into a crumb – which should look similar to sand. Once achieved, you can then go ahead and add in the melted butter and mix until everything is fully combined – the mixture will look more like wet sad, this is what you’re looking for.
Transfer the biscuit mixture into the base of your lined 8 inch round cake tin and compress the mixture into the tin. You’re looking for a level and consistent layer, then place into your preheated oven and bake for around 10 minutes.
While the base is baking in the oven, it’s the ideal time to make the cheesecake filling. Into a mixing bowl, simply place the cream cheese and sugar then whisk together until smooth and combined.
Next you can add in the sour cream, eggs and vanilla extract and whisk them into the mixture until they have been fully incorporated.
Split the mixture in half and keep half plain, adding mashed raspberries into the other one and whisk until it’s been fully incorporated – the mixture should be a purple colour. Add in half of the flour mixture and again mix until its been fully incorporated into the mixture.
Into the plain half, m add the other half of flour and just whisk until its been incorporated, being careful not to over-mix, this is due to the flour thats in the mixture. Once you have a smooth and clear mixture, you’re good to stop mixing.
Add the cheesecake mixture into the time but add equal amounts of each flavour into the centre (so on top of each other), this way you will get a ripple effect. You can start with whichever flavour you’d like, I started with the raspberry flavour.
Then Cover the top of the cake tin with foil and bake in the preheated oven for 60 minutes. While its baking in the oven, try not to open the door as this will; cause the cheesecake to sink in the centre and not appear the best once fully baked.
After the 60 minutes baking time, you can go ahead and remove the foil, the cheesecake should have a little jiggle but nothing major. Allow to cool fully before you intend on slicing up – this will soon get messy if you’re trying to cut this warm.
I like to play my in there fridge overnight, this helps to firm up the filling and make it easier to slice up when it comes to it.
Whenever you’re ready, cut into 8 generous portions (or as many as you’d like).
Top with some lightly whipped cream, then enjoy.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.