Raspberry Ripple Cheesecake

raspberry ripple cheesecake

Raspberry Ripple Cheesecake

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Servings: 8
Calories: 493


  • 3 oz butter
  • 6 oz digestive biscuits crushed
  • 6 tablespoons lemon juice
  • 5 teaspoons gelatine
  • 8 oz fresh or frozen raspberries
  • 7 oz cream cheese
  • 1/2 pint soured cream
  • 14 oz can Sweetened Condensed Milk
  • fresh raspberries to decorate


  • Melt the butter in a saucepan. Stir in the crushed biscuits. Press the mixture into the base of a 20.5cm (8 inch) round, loose-bottomed cake tin. Chill.
  • Meanwhile, place the lemon juice in a small bowl. Sprinkle over the gelatine. Leave to stand for 10 minutes, then place the bowl over a pan of simmering water, stirring occasionally, until the gelatine has dissolved. Leave to cool.
  • Puree half the raspberries, rub through a sieve and reserve.
  • Beat together the cream cheese, soured cream and Milk, then stir in the cooled gelatine.
  • Carefully fold in the raspberries and puree to create a rippled effect. Spoon over the biscuit base and chill for 1 1/2 - 2 1/2 hours, until set.
  • Just before serving decorate with fresh raspberries.
Calories: 493 kcal
Carbohydrates: 49 g
Protein: 10 g
Fat: 30g
Saturated Fat: 17 g
Trans Fat: 1 g
Cholesterol: 82 mg
Sodium: 349 mg
Potassium: 346 mg
Fiber: 2 g
Sugar: 37 g
Vitamin A: 926 IU
Vitamin C: 13 mg
Calcium: 215 mg
Iron: 1 mg
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