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Raspberry Swirl Cheesecake

Recipe supplied by: Karen Myors

More Recipes From Karen

Information about Karen: Karen and her husband Les have inherited some wonderful recipes passed down from family members. She is an amazing "home" cook and everyone goes back for seconds. Karen has kindly shared some of her amazing recipes with us for this site.

Recipe listed by: Marianne Hull

Ingredients
  • 1 packet Choc Ripple Biscuits, processed
  • 80 g Melted Butter
  • 125 g Rasberries, fresh or frozen
  • 1 Tblspn Gelatine Powder
  • 1 Tblspn Sugar
  • 500 g Cream Cheese
  • 1 can Condensed Milk
  • 1/3 cup Lemon Juice, freshly squeezed
  • 1 tspn Vanilla Essence
Method
  • Mix Biscuit crumbs and Butter together and press into a22cm Round Springform Pan, chill
  • Process Rasberries, Sugar and 1/2 Gelatine, then set aside
  • Beat Cream Cheese, then add Condensed milk and rest of Gelatine
  • Add Lemon Juice and Vanilla Essence
  • Pour half of the mixture into pan then top with half Rasberry mix
  • Repeat and then swirl Rasberry mix with Skewer
  • Chill for 3-4 hours, remove from pan and serve
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