For the crust:
- 150g amaretti biscuits
- 100g digestive biscuits
- 50g caster sugar
- 1/4 tsp salt
- 120g unsalted butter, melted
For the cheesecake:
- 680g full fat cream cheese, room temperature
- 100g caster sugar
- 60g sour cream
- 2 tbsp lemon juice
- 300g double cream
- 75g icing sugar
- 1 tsp vanilla extract
- 1/2tsp almond extract
- yellow food colouring
- 2tbsp raspberry powder
- 250g double cream
- 50g icing sugar
- 1 tsp vanilla extract
- mini battenbergs
- 50g white chocolate, melted
- Using a food processor or a freezer bag and a rolling pin crush the amaretti biscuits and digestives to fine crumbs. Transfer the crumbs to a large mixing bowl and combine with the melted butter, sugar and salt. Mix until well combined.
- Line the bottom of a 9″ springform pan with baking parchment. Press the mixture in an even layer into the bottom of the pan and place in the fridge to chill while you make the filling.
- In a large mixing bowl beat the cream cheese, sugar, sour cream and lemon juice together until well combined and smooth. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment whip the double cream, icing sugar and vanilla extract until stiff peaks form.
- Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
- Take half of the cheesecake filling and transfer it to the large mixing bowl you used to whip the cream. Add the raspberry powder to one half of the filling and the almond extract and a drop of yellow food colouring to the other half. Mix each half to combine.
- Using an ice cream scoop add alternating blobs of the fillings to the prepared crust. Swirl the colours together with a knife before lifting the tin around 5″ from the counter top and dropping it flat. This is to get rid of any air bubbles. Do this a few more times before smoothing the top off with a spatular.
- Place the cheesecake in the fridge for around 7 hours or overnight to firm up.
- To finish off the cheesecake, run a sharp knife under a hot tap before running it around the cheesecake pan to release the filling. Remove the sleeve and the bottom of the pan and place the cheesecake onto a cake plate.
- Add the double cream, icing sugar and vanilla extract to the bowl of an electric mixer fitted with the whisk attachment. Whip on a high speed until stiff peaks form.
- Pipe swirls of whipped cream around the edge of the cheesecake. Top with slices of mini battenberg cakes and a drizzle of white chocolate. Refrigerate until ready to serve.
This cheesecake will last for around 5 days in a tin placed in the fridge.
If you can’t find powdered raspberry simply replace with a 1/4tsp of raspberry extract and a drop of pink food colouring.
- Category: Cheesecake
- Cuisine: British
Keywords: Cheesecake, Raspberry, Almond, Battenberg