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For the raspberry swirl
For the crust
For the cheesecake filling
- 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.
- Sieve the mix to remove the seeds, and refrigerate until cool.
- Preheat the oven to 175°C/150°C fan/gas mark 3, and grease and line a 20x20cm tin.
- To make the crust, mix the biscuits and melted butter until well combined. The texture should be like wet sand.
- Using a flat-bottomed measuring cup or the back of a spoon, press the crust firmly and evenly into the bottom of the tin.
- Bake for approximately eight minutes until golden brown around the edges. Set aside to cool.
- 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.
- Scrape the bowl again and add the eggs, one at a time, mixing on a low speed for about 20 seconds after each addition.
- Add the vanilla, salt, and white chocolate and mix until thoroughly combined.
- Add sour cream and mix until combined.
- Pour half of the cheesecake batter onto the pre-baked crust. Drizzle half the raspberry sauce on top of the batter.
- Pour the remaining cheesecake batter on top, drizzle the rest of the raspberry sauce on top, and swirl with a toothpick.
- Bake for 30-35 minutes until the sides are puffy and golden, and the centre is still slightly jiggly.
- 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!
Per serving: 451kcals, 24.6g fat (13.3g saturated), 54g carbs (34g sugars), 5g protein, 1.7g fibre, 0.430g sodium