Impress your guests when you serve up this simple, yet impressive baked raspberry swirl yoghurt cheesecake for dessert tonight. Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more summer desserts check out the full playlist • Simple Summer Desserts .
Raspberry swirl yoghurt cheesecake
Serves 12 Prep 20 mins (+ cooling & 2 1/2 hours chilling time) Cooking 1 1/4 hours
250g plain biscuits
140g butter, melted
300g fresh or frozen raspberries
2 tbs caster sugar
500g cream cheese, softened
2 cups (560g) Jalna Greek Style Yoghurt
1/3 cup (115g) honey
1 tsp vanilla bean paste
3 Coles Australian Free Range Eggs
Jalna Greek Style Yoghurt, extra, to serve
Raspberries, extra, to serve
1. Grease the base and side of a 20cm (base measurement) round springform pan with baking paper. Process the biscuits in a food processor until finely crushed. Add butter and process until well combined. Spoon into prepared pan. Use a flat-bottomed glass to spread and press the biscuit mixture evenly over the base and side of the pan. Place in the fridge for 30 mins to chill.
2. Meanwhile, place raspberries and sugar in a small saucepan over medium heat. Cook, stirring, for 5 mins or until the raspberries break down and the mixture thickens. Strain through a fine sieve into a bowl. Discard solids. Set aside to cool.
3. Preheat oven to 150°C. Place the cream cheese, yoghurt, honey and vanilla in a clean food processor. Process until smooth. Add the eggs and process until smooth. Pour into the prepared pan. Drizzle with half the raspberry mixture and swirl with a skewer to marble.
4. Place cheesecake on a baking tray. Bake for 1 hour 10 mins or until just set. Turn oven off. Leave cheesecake in the oven, with the door ajar, for 2 hours to cool. Place in the fridge for 3 hours to chill.
5. Transfer cheesecake to a serving plate. Serve with extra yoghurt, extra raspberries and remaining raspberry mixture.
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2 май 2023
