Makes 9
adjust servings:

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For the raspberry swirl

For the crust

For the cheesecake filling

  1. To make the raspberry swirl, simmer the raspberries and sugar over a medium heat for about 4-5 minutes, stirring occasionally until the mix becomes thick.
  2. Sieve the mix to remove the seeds, and refrigerate until cool.
  3. Preheat the oven to 175°C/150°C fan/gas mark 3, and grease and line a 20x20cm tin.
  4. To make the crust, mix the biscuits and melted butter until well combined. The texture should be like wet sand.
  5. Using a flat-bottomed measuring cup or the back of a spoon, press the crust firmly and evenly into the bottom of the tin.
  6. Bake for approximately eight minutes until golden brown around the edges. Set aside to cool.
  7. To make the filling, beat the cream cheese for approximately two minutes until light and fluffy. Scrape down the bowl, add the sugar, and beat for another two minutes.
  8. Scrape the bowl again and add the eggs, one at a time, mixing on a low speed for about 20 seconds after each addition.
  9. Add the vanilla, salt, and white chocolate and mix until thoroughly combined.
  10. Add sour cream and mix until combined.
  11. Pour half of the cheesecake batter onto the pre-baked crust. Drizzle half the raspberry sauce on top of the batter.
  12. Pour the remaining cheesecake batter on top, drizzle the rest of the raspberry sauce on top, and swirl with a toothpick. 
  13. Bake for 30-35 minutes until the sides are puffy and golden, and the centre is still slightly jiggly.
  14. Remove from the oven and allow to cool to room temperature. Refrigerate for four hours before slicing into bars.

Test Kitchen Tip: Run a large knife under hot water before cutting to get a super clean cut!

Nutrition Facts

Per serving: 451kcals, 24.6g fat (13.3g saturated), 54g carbs (34g sugars), 5g protein, 1.7g fibre, 0.430g sodium