Saturday, July 26, 2008

Raspberry Swirl Cheesecake

Cream cheese is marbled with fresh or frozen fruit in this simple crumb crust dessert. Recipe serves 6-8.


8 ounce (250 g) packet sweet wholemeal biscuits, crushed
3 1/2 ounces (100 g) unsalted butter, melted
1/2 teaspoon ground cinnamon
Filling and Decoration:
2 x 8 ounce (250 g) packets cream cheese
1/4 cup plain flour
2 large eggs, separated
1/2 cup caster sugar
Finely grated rind and juice of 1/2 lemon
4 ounces (125 g) fresh or frozen raspberries, thawed and sieved
1/2 pint (300 ml) fresh or thickened cream


1. Preheat oven to 350 degrees F (180 degrees C). Line the base and side of an 8 inch (20 cm) spring form tin with non-stick baking paper. In a mixing bowl, thoroughly mix the biscuit crumbs with the butter and cinnamon. Press over the base of the prepared tin. Chill.
2. Meanwhile, make the filling. Put the cheese, flour, egg yolks and half the sugar into a mixing bowl. Beat with an electric mixer or wooden spoon until smooth and evenly combined.
3. Put half the mixture into a separate bowl, and beat in the lemon rind and juice. Reserve 8 teaspoons of the sieved raspberries. Stir the rest into the remaining cheese mixture.
4. In a cleanly-polished mixing bowl, whisk the egg whites until soft peaks form. Gradually whisk in the remaining sugar until shiny. Fold half into the lemon cheese mixture and fold the other half into the raspberry cheese mixture.
5. Place alternate spoonfuls of mixtures on top of the crumb crust in the tin. Drag a knife through the mixtures to give a marbled effect. Bake for 45 minutes, or until just firm. Cool in the tin.
6. Whip the cream until soft peaks form, and spread over the filling. Spoon the reserved raspberry mixture over the top of the whipped cream. Drag a skewer over the surface to create a marbled pattern in the cream. Serve.

Tip: To save time, mash the raspberries with a fork instead of sieving them. This method retains the seeds, which are an excellent source of dietary fiber.

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