No-bake Raspberry Ripple Cheesecake

Total Time: 3 hrs 25 mins Preparation Time: 25 mins Cook Time: 3 hrs

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

Recipe

• 1 crush the biscuits into fine crumbs.
• 2 melt the butter and mix it in with the biscuit crumbs.
• 3 spread over the bottom of a 10 inch springform pan and let set in a fridge for an hour.
• 4 combine 500g of the raspberries, sugar and a splash of water in a saucepan.
• 5 bring to the boil, then lower the heat and simmer until the fruit breaks up.
• 6 this should take about 15-20 minutes.
• 7 liquidise, then pass through a sieve to catch all the seeds.
• 8 allow the purée to cool.
• 9 separately, beat the cream cheese, caster sugar and vanilla in a mixer until light and fluffy.
• 10 add the cream and beat until stiff.
• 11 don't overbeat the mixture or it will separate.
• 12 spread 2cm of the cheesecake mix on top of the biscuit base.
• 13 swirl a couple tablespoons of the raspberry mixture on top and repeat, alternating layers of cheesecake mix and purée until the pan is full.
• 14 refrigerate.
• 15 overnight is best but two hours will do in a pinch.
• 16 decorate with remaining raspberries and serve.