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Iced raspberry ripple cheesecake


Serves: 10
timePrep time: 20 mins
timeTotal time:
Iced raspberry ripple cheesecake
Recipe photograph by Martin Poole

Iced raspberry ripple cheesecake

Part ice cream, part cheesecake? Don’t mind if we do. This is a great little prep-ahead number for all of your summer entertaining needs. Simply remove from the freezer 15 minutes before serving. You can play with the fruit; blackberries, cherries or strawberries would all ripple well here

Serves: 10
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
501Kcal
Fat
37gr
Saturates
22gr
Carbs
34gr
Sugars
29gr
Fibre
1gr
Protein
7gr
Salt
0.6gr

Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes

Ingredients

  • vegetable oil, to grease
  • icing sugar, to dust
  • 75g raspberries, to serve
For the raspberry ripple
  • 225g raspberries
  • 2 tbsp caster sugar
  • 1 tsp cornflour
For the cheesecake
  • 1 x 397g tin condensed milk
  • 330g full-fat cream cheese
  • 1 tsp vanilla bean paste or extract
  • 300ml double cream
For the base
  • 100g digestives
  • 50g pistachio kernels, plus extra to decorate
  • 75g butter

Step by step

Get ahead
The frozen cheesecake keeps for up to 1 month in the freezer.
  1. Grease a large loaf tin (measuring about 8cm x 22cm on the base) with oil and line carefully with clingfilm, making sure the film is as smooth against the tin as it can be. Start with the raspberry ripple; put 225g raspberries in a pan with the caster sugar and 2 tablespoons of water and heat gently until the sugar has dissolved. Bring to a bubble and simmer for 5 minutes, until starting to thicken. Mix the cornflour with a little cold water, then add this to the pan. Continue to cook until syrupy. Pass through a sieve into a bowl and leave the ripple sauce to cool completely.
  2. For the cheesecake, whisk the condensed milk until thick, then whisk in the cream cheese and vanilla. In a separate bowl, whisk the cream to soft peaks then fold this through the cream cheese mixture.
  3. Drizzle some of the raspberry ripple sauce in little pools in the base of the tin, then spoon over some of the cheesecake mixture. Drizzle over some more raspberry sauce and ripple this through the mixture with a knife, then cover with more cheesecake mixture, alternating until you have used up both. Chill in the fridge while you make the base.
  4. For the biscuit base, blitz the biscuits with the pistachios in a food processor to a crumb. Melt the butter and stir it through the crumbs. Top the cheesecake with the crumb mixture in an even layer, then cover loosely with clingfilm and freeze for 6 hours, or ideally overnight.
  5. Remove from the freezer 15 minutes before serving. Turn out onto a board and discard the clingfilm. Decorate the top of the cheesecake with 75g fresh raspberries and extra chopped pistachios. Dust with icing sugar to serve.

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