Raspberry Swirl Cheesecake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the base:</li><li class="ingredients-single-item">200g digestive biscuits (or graham crackers)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">600g full-fat cream cheese, at room temperature</li><li class="ingredients-single-item">150g caster sugar</li><li class="ingredients-single-item">3 large eggs, at room temperature</li><li class="ingredients-single-item">200g sour cream</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">2 tbsp plain flour</li><li class="ingredients-single-item">For the raspberry swirl:</li><li class="ingredients-single-item">250g fresh raspberries (or frozen, thawed)</li><li class="ingredients-single-item">40g granulated sugar</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp cornflour mixed with 1 tbsp water</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Electric mixer or stand mixer</li><li class="equipment-single-item">Large roasting tin (for water bath)</li><li class="equipment-single-item">Fine-mesh sieve</li><li class="equipment-single-item">Aluminium foil</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (140°C fan/325°F). Start by preparing your springform pan - wrap the outside bottom and sides with two layers of heavy-duty aluminum foil to prevent water from seeping in during baking. The water bath is crucial for achieving that perfectly smooth, crack-free cheesecake top.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the biscuit base, place the digestive biscuits in a food processor and pulse until you have fine crumbs. If you don't have a food processor, place them in a sealed bag and crush with a rolling pin. The finer the crumbs, the more cohesive your base will be.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, combine the biscuit crumbs with melted butter, sugar, and salt. Mix thoroughly until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of your prepared springform pan, using the back of a spoon or the bottom of a measuring cup to create a compact, even layer. Bake for 10 minutes then remove and allow to cool while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Make the raspberry coulis by combining raspberries, sugar, and lemon juice in a saucepan over medium heat. Bring to a simmer and cook for 5-7 minutes until the berries break down. Stir in the cornflour slurry and cook for another minute until thickened. Press the mixture through a fine-mesh sieve to remove seeds, creating a smooth coulis. Set aside to cool completely - warm coulis will melt into the cheesecake batter instead of creating distinct swirls.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the cheesecake filling, beat the cream cheese and sugar in a large bowl using an electric mixer on medium speed until completely smooth and free of lumps, about 3-4 minutes. Scrape down the sides of the bowl frequently to ensure even mixing. Room temperature cream cheese is essential here - cold cream cheese will remain lumpy no matter how long you beat it.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the eggs one at a time, beating well after each addition but mixing only until just incorporated. Overbeating after adding eggs can incorporate too much air, which can cause the cheesecake to rise too quickly in the oven and then crack as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gently fold in the sour cream, vanilla extract, lemon juice, and flour until just combined. The sour cream adds a lovely tanginess that balances the sweetness, while the small amount of flour stabilizes the cheesecake to prevent cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the cheesecake filling over the cooled biscuit base. Drop spoonfuls of the raspberry coulis onto the surface (using about 3/4 of the coulis, saving the rest for serving). Use a skewer or the tip of a knife to gently swirl the raspberry through the cheesecake filling, creating a beautiful marbled effect. Don't over-swirl, or you'll lose the distinct raspberry pattern.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place the foil-wrapped springform pan in a large roasting tin. Carefully pour hot water into the roasting tin until it reaches about halfway up the sides of the cheesecake pan. This water bath creates a gentle, humid environment that ensures even cooking and helps prevent the surface from cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 50-55 minutes until the edges are set but the center still has a slight wobble when you gently shake the pan. The cheesecake will continue to set as it cools, so don't worry if it seems slightly underdone in the middle - that's precisely what you want for a creamy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Turn off the oven, open the door slightly, and leave the cheesecake inside for one hour. This gradual cooling prevents the dramatic temperature change that can cause the top to crack. Then remove from the oven and water bath and cool completely at room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once completely cool, cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight. This resting time allows the flavors to meld and the texture to become perfectly creamy and sliceable.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>To serve, carefully run a thin knife around the edge of the cheesecake before releasing the springform ring. Slice with a clean, sharp knife dipped in hot water and wiped dry between cuts for professional-looking slices. Serve with the remaining raspberry coulis drizzled over the top or on the side. For an extra special touch, garnish with fresh raspberries and a light dusting of icing sugar.</li></ol>