Dean's Baked Raspberry Ripple Cheesecake

A summer dessert that's light and tasty, a perfect pud to enjoy with some gorgeous fresh raspberries on the side!

Serves 10

Ingredients

Base250g gingernut biscuits, roughly broken70g unsalted butter, melted

Raspberry Ripple150g fresh raspberries20ml amaretto (optional)30g golden caster sugar

Cheesecake filling400g cream cheese, softened100ml soured cream120g caster sugar1 tsp vanilla extract4 medium eggs

Method

Base1. Place the biscuits in a food processor and break down the biscuits to a fine crumb.

• Spoon into a bowl and mix in the melted butter until fully incorporated.

• Place the mixture into a greased 23cm loose-bottomed spring-form cake tin. Compress down into an even layer then chill in the fridge for 20 minutes. Take a large piece of foil, then wrap this around the base of the tin then bring up the sides to make a waterproof seal.

Raspberry ripple4. Gently cook the raspberries with the amaretto (if using), and sugar for around 6-7 minutes or until the raspberries are cooked right down and releasing their juices.

• Pass through a sieve and discard the seeds, leave to cool.

Cheesecake filling6. Place the cream cheese, soured cream, sugar, vanilla extract and eggs into a bowl then mix using a hand whisk until fully combined.

• Carefully pour this mixture into the biscuit base, then dot on spoonfuls of the raspberry puree and gently swirl through using the flat part of a knife.

• Bake in a bain marie in a preheated oven set at 160c / gas 2 for around 55-60 minutes, the centre should have a slight wobble.

• Leave to cool in the tin, then chill. To serve carefully remove from the tin and transfer to a serving plate.

Note: Bain marie - Place the cake tin in a large roasting dish and fill the roasting tin with hot water to come halfway up the cake tin. This allows the cheesecake to cook gently without burning.