Baked Cheesecake with Raspberry Blackberry Swirls

Posted 2013-11-27 by Charlie ⇒ follow

A rich and tangy cheesecake, perfect for a scrumptious dessert!

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Makes: 8 servings

Ingredients
To make the biscuit base
250g sweet biscuits
150g butter

To make the cheesecake filling
250g cream cheese
2 tablespoons lemon juice
1 egg
4 tablespoons icing sugar

To make the berry topping
150g frozen raspberries
150g frozen blueberries
1/3 cup water
1 tablespoon cornflour
2 tablespoons lemon juice

Method

Preheat the oven to 150 degrees C. Grease a spring form cake tin.

Biscuit base

Crush the sweet biscuits into fine crumbs.

Melt the butter, then mix the melted butter into the biscuit crumbs.

Press the butter and biscuit mix evenly and firmly over the base of the cake baking tin. Refrigerate while making the cheesecake filling.

Cheesecake filling

In a mixing bowl, beat together the cream cheese, lemon juice, and egg until smooth and creamy.

Add the icing sugar and beat through to combine.

Set this aside while making the berry topping.

Berry topping

In a microwave safe bowl, combine the water, cornflour, and lemon juice.

Add the berries. Microwave for 3 minutes, or until the berries become soft and can be squashed easily with a spoon.

Squash the berries and mix well.

Pass the berry mixture through a sieve, pressing down with a spoon, to separate the juice from the chunky bits. If the mixture is too thick for the juice to pass through the sieve, add an extra tablespoon or two of water, mix through, and try again. We want the juice part for the cheesecake, not the chunky parts.

To assemble

Pour the cheesecake filling over the biscuit base and spread it evenly over the base.

Spoon dollops of berry juice around the cheesecake top. Use a knife or skewer to spread the dollops out. Run the skewer or knife in circles or lines between each dollop until the berry juice is swirled over the cheesecake.