I’m always a bit anxious when it comes to unmoulding an unbaked cheesecake – will it have set, or will it form a liquidy pool on the serving plate? This is a very good recipe and works every time – no need to fear with it. I do however always use full fat Philadelphia cream cheese as I worry that the lighter version won’t have the staying power. If you don’t want to do the raspberry swirls you can leave it as a classic vanilla cheesecake, or add a little lemon or lime juice to give it a hint of citrus. I’ve included enough crumb mixture to go up the sides of the cheesecake, however I usually make less and just have it on the base. And as always, make sure the cream cheese is room temperature or it won’t incorporate properly.
250 gram packet Marie biscuits, crushed
150 grams butter
500 grams full fat cream cheese, room temperature
2 teaspoons vanilla extract
2/3 cup sugar
300 mls cream, whipped
1 tablespoon gelatine powder
1 tablespoon boiling water
½ tsp raspberry essence
Pink food colouring
1. Grease and line a springform cake tin. Melt the butter and stir into the
biscuit crumbs. Press the biscuit mixture onto the base and sides of the
prepared tin – using a straight sided glass can help get a firm, flat finish.
Place in the fridge while you are preparing the filling.
2. Place the cream cheese, vanilla and sugar in a bowl and beat until very
well combined. Mix through the cream.
3. Place the boiling water in a small bowl and sprinkle over the gelatine. Stir
well until the gelatine has dissolved, then quickly mix into the cheesecake.
4. Place a small amount of the cheesecake mix in a separate bowl. Tint a
pale pink with a few drops of the colouring and add the raspberry
5. Remove the base from the fridge and pour the cheesecake into the tin,
making sure the top is smooth. Add small dollops of the raspberry mix,
and swirl with a skewer until the desired finish is achieved.
6. Chill for several hours – overnight if possible – and serve with crema and