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Raspberry swirl cheesecake recipe

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Ingredients

Adjust Servings:
Base
100 g Boudoir Biscuits , crushed
75 g Butter , melted
Filling
625 g creamed Cottage Cheese
150 g Caster Sugar
30 g Cake Flour
a pinch of Salt
1 grated Orange Zest
2 extra large Egg
2 extra large Egg yolks
60 ml Cream
200 g fresh Raspberries (plus extra for decorating)
Mint leaves, for decorating

Raspberry swirl cheesecake recipe

  • Serves 12
  • Medium

Ingredients

  • Base

  • Filling

Directions

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Steps

1
Done

Preheat the oven to 250 °C. Line and grease a 20 cm springform cake pan.

2
Done

To make the Base

Mix together the biscuit crumbs and melted butter. Press the crumbs over the base of the cake pan. Refrigerate for 15 minutes to set.

3
Done

To make the Filling

Mix together the biscuit crumbs and melted butter. Press the crumbs over the base of the cake pan. Refrigerate for 15 minutes to set.

4
Done

Add the zest and eggs and egg yolks one at a time, beating continuously. Pour the mixture into a bowl and stir in the cream and raspberries, then pour the mixture over the set biscuit base.

5
Done

Baking and Cooling

Bake the cheesecake for 5 minutes, then reduce the heat to 100 °C and bake for a further 30 minutes.

6
Done

Turn off the oven and leave the cheesecake to cool in it overnight. If you don’t have the time to let it cool overnight, 2 hours will do. Refrigerate until cold, remove from the cake pan and serve.

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Gluten-free chex mix recipe
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Pear and polenta cake recipe
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Gluten-free chex mix recipe
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Pear and polenta cake recipe

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