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Gaby's Bakery - Raspberry Swirl Cheesecake

June 06, 2026

Gaby's Bakery - Raspberry Swirl Cheesecake

Cheesecake is where comfort meets indulgence. Creamy yet light, rich yet balanced, familiar yet endlessly adaptable, it offers a little moment of luxury in every bite. From the gentle tang of the cheese to the buttery crumble of the base, it's a dessert that feels both celebratory and comforting at the same time.

There are hundreds of different recipes and endless ways to flavour them.

Raspberry Swirl Cheesecake

Ingredients:
For the base:
200g digestive biscuits (crushed)
90g unsalted butter (melted)

For the cheesecake filling:
500g cream cheese
150g sugar
150g sour cream
15g plain flour
2 eggs
1 tsp vanilla extract
Pinch of salt

For the raspberry swirl:
120g raspberries
15g sugar

Method:
Preheat oven to 150c (fan). Line a 8x8” baking tin with parchment paper.

For the base:
Mix the crushed biscuits with the melted butter and press evenly and firmly into the tin. Bake for appx 8 mins.

For the cheesecake filling:
Beat the cream cheese and sugar lightly until smooth. Mix in the eggs one at a time. Stir in the sour cream, vanilla, flour and salt.

Heat the raspberries with the sugar for a couple of mins and then mash.

Pour the filling into the biscuit base. Drop teaspoons of the raspberries over the filling and then swirl through.

Place in the oven for appx. 35-40 mins, until the edges are set and the centre has a slight wobble.

Remove from the oven and allow to cool for an hour, then place in the fridge overnight. Take out and cut into desired sizes.

Enjoy.


 Gaby Van Clarke


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