Raspberries are blended with icing sugar and lemon to create a zingy topping, then swirled on top of a sweetened cheesecake filling and a crunchy biscuit base in this delicious recipe.
- 300g raspberries
- 1 tbsp. cornflour
- 3 tbsp. icing sugar
- 2 tbsp. lemon juice
- 150g digestives, crushed into fine crumbs
- 4 tbsp. melted butter
- 450g cream cheese
- 1 x 400g tin sweetened condensed milk
- 2 eggs
- 5 tbsp. lemon juice
- 1 tsp. vanilla
Whiz raspberries, icing sugar and lemon juice in a blender until smooth. Push through a sieve, stir in the cornflour, then cook in a saucepan over a medium heat until thickened. Cool while you make the rest of the cheesecake.
Mix the digestives with the butter and press firmly into a greased 20x30cm springform cake tin.
Beat cream cheese until fluffy, then gradually beat in the condensed milk. Beat in the eggs one at a time, then stir in the lemon juice and vanilla. Pour over the base.
Dollop the raspberry mix over the top of the cheesecake, swirl with a small skewer, then bake for 25-30 minutes or until set in the centre. Cool before serving.