Marbled Raspberry Cheesecake recipe

Preparation Time: 20 minutes | Cooking Time: 30 minutes

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


  1. 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.

  2. Mix the digestives with the butter and press firmly into a greased 20x30cm springform cake tin.

  3. 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.

  4. 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.

You could also dot raspberries into the cheesecake for extra bite. Recipe serves 8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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