Raspberry swirl cheesecake is a rich and zesty dessert with an eye catching design. Making these little swirls of sauce is so easy but looks so impressive. Our raspberry swirl cheesecake takes a classic cheesecake and makes it something really special. We used lovely eggs from Heritage Breeds, which have deep orange yolks and have added a beautiful colour to this raspberry swirl cheesecake.
Wrap the tin in a double layer of foil. Whizz up the digestives, mix with the butter and press into the base of the tin. Put it in the fridge.
Whizz the raspberries in a food processor until smooth, then pass them through a sieve and discard the seeds. If you have one, put the purée into a plastic sauce bottle and put it into the fridge.
Heat the oven to 150C. Put the cream cheese in the bowl of an electric mixer fitted with the K-beater attachment; mix on medium speed until fluffy, about 3 mins. On a low speed, slowly add the sugar then the vanilla. Add the eggs, one at a time, until just combined. Stir in the lemon zest. Pour the filling over the base.
Drop the raspberry sauce in circles from the bottle or use a teaspoon. Put the cheesecake into a large roasting tin then put it in the oven. Pour boiling water from the kettle to reach halfway up the sides of the tin. Bake for 1 hr then take it out of the water bath and put it onto a cooling rack. Run a knife around the edge to prevent cracking. Once it’s cold, put it into the fridge for 4 hrs or overnight. Serve with fresh raspberries and any leftover sauce.