No-Bake Raspberry Ripple Cheesecake - cooking recipe

Ingredients

1 package digestive biscuit
125 g butter
900 g raspberries
125 sugar
450 g cream cheese
225 g caster sugar (a super-fine granulated sugar)
2 drops of pure vanilla essence
600 ml whipping cream

Preparation

Crush the biscuits into fine crumbs.
Melt the butter and mix it in with the biscuit crumbs.
Spread over the bottom of a 10 inch springform pan and let set in a fridge for an hour.
Combine 500g of the raspberries, sugar and a splash of water in a saucepan.
Bring to the boil, then lower the heat and simmer until the fruit breaks up.
This should take about 15-20 minutes.
Liquidise, then pass through a sieve to catch all the seeds.
Allow the puree to cool.
Separately, beat the cream cheese, caster sugar and vanilla in a mixer until light and fluffy.
Add the cream and beat until stiff.
Don't overbeat the mixture or it will separate.
Spread 2cm of the cheesecake mix on top of the biscuit base.
Swirl a couple tablespoons of the raspberry mixture on top and repeat, alternating layers of cheesecake mix and puree until the pan is full.
Refrigerate.
Overnight is best but two hours will do in a pinch.
Decorate with remaining raspberries and serve.