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Raspberry Cheesecake

A delightful dessert that combines creamy cheesecake with fresh raspberries, perfect for impressing guests or treating yourself.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 200 g digestive biscuits Crushed into fine crumbs
  • 100 g butter, melted Used to combine with biscuit crumbs
For the filling
  • 2 tsp gelatine To help set the cheesecake
  • 375 g cream cheese Softened at room temperature
  • 1/2 cup caster sugar
  • 300 ml sour cream
  • 1/4 cup raspberry jam Swirled into the filling
  • 12 pieces ladyfinger or savoiardi biscuits For decoration
  • 1/2 cup cream, whipped For decoration
  • 375 g fresh raspberries For topping

Method
 

Preparation
  1. Grease and line a 20cm springform cake tin with baking paper.
  2. Blitz the digestive biscuits into fine crumbs in a food processor and combine with the melted butter.
  3. Press this mixture into the base of the cake tin and refrigerate for a crispy crust.
  4. Sprinkle gelatine over 1/4 cup of cold water in a small bowl, let it sit for 3 minutes, then microwave for about 20 seconds until dissolved.
Making the filling
  1. In a clean food processor, blend cream cheese and caster sugar until smooth.
  2. Add the cooled gelatine mixture and sour cream, blending until combined.
  3. Pour this mixture over the biscuit base and dollop raspberry jam on top, swirling with a skewer.
Setting the cheesecake
  1. Chill for at least 4 hours until set.
  2. Once set, release the springform tin and slide the cheesecake onto a serving plate.
Decorating and serving
  1. Cut the ladyfinger biscuits in half, spread whipped cream on the back, and press them onto the sides of the cheesecake.
  2. Scatter fresh raspberries on top for color and flavor.
  3. Serve chilled, perhaps with vanilla ice cream or an extra dollop of whipped cream.

Notes

Store the cheesecake in an airtight container in the fridge for up to a week. It can also be frozen for up to a month if wrapped tightly. For a more intense raspberry flavor, add fresh or frozen raspberries in the filling.