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Raspberry Ripple Cheesecake
Raspberry Ripple Cheesecake is a modern British recipe for a classic no-bake cheesecake served on a raspberry base where raspberry sauce is swirled into the mascarpone for a ripple effect. The full recipe is presented here and I hope you enjoy this classic British version of: Raspberry Ripple Cheesecake.
prep time
10 minutes
cook time
30 minutes
Total Time:
40 minutes
Serves:
10
Rating: 
Tags : Cheese RecipesCake RecipesBritish Recipes
Raspberry Ripple Cheesecake is a modern British recipe for a classic cheesecake on a base of raspberries where raspberry sauce is swirled into the mascarpone cheese topping to give a ripple effect.
This recipe is for a classic (and very pretty) no-bake cheesecake that tastes as good as it looks.
Ingredients:
250g (1/2 lb) raspberries
100g (1/2 cup) caster sugar
90g (1/2 cup, scant) butter
150g (1/3 lb) digestive biscuits, crushed
250g (9oz tub) Mascarpone cheese
250ml (9oz tub) crème fraîche
2 tbsp icing sugar, sifted
1 tbsp vanilla pod (bean) paste
Method:
Combine half the raspberries in a saucepan with the caster sugar and 4 tbsp cold water. Bring to a simmer and cook for 4 minutes, stirring occasionally, or until the mixture has thickened to a syrup.
Press the resultant mixture through a fine-meshed sieve with the back of a wooden spoon to remove the seeds. Set aside to cool.
In the meantime, grease and line a 5cm deep, 18cm diameter loose-bottomed cake tin.
Melt the butter in a small saucepan, take off the heat and mix in a bowl with the crushed biscuits. Press this mixture firmly into the base of the prepared cake tin, using the back of a spoon to press down. Arrange some of the remaining raspberries neatly around the edge of the tin, then sprinkle the remainder over the centre of the base.
Put the mascarpone cheese and crème fraîche into a mixing bowl and whisk, with an electric whisk, for 2 to 3 minutes, until smooth. Add the icing sugar and vanilla bean paste, then whisk again to combine. (You can add more icing sugar if your prefer it sweeter.)
Drizzle 1/3 of the cooled raspberry sauce over the raspberries on the biscuit base. Now pour 2/3 of the remaining sauce into the mascarpone cheese mixture and gently fold through, until the mixture has thin ribbons of raspberry sauce running through it. Do not over-mix at this stage, or you will lose the ripple effect.
Spoon the filling mixture over the biscuit and raspberry base.
Pour the remaining raspberry sauce on top of the cheesecake and swirl it through, using a fork to create a ripple pattern, Transfer to the refrigerator and chill for at least 3 hours, or until the cheesecake has set.
Remove from the cake tin and set on a serving dish. Serve slightly chilled.
