Ingredients

• Digestive biscuits - 200g
• Unsalted butter, melted - 100g
• Cream cheese - 600g
• Caster sugar - 150g
• Vanilla extract - 1 teaspoon
• Eggs - 3
• Sour cream - 200g
• Raspberry jam - 4 tablespoons
• Fresh raspberries - 150g

Instructions

1. 1.

   Preheat the oven to 160°C (320°F).

2. 2.

   Crush the digestive biscuits into fine crumbs and mix with the melted butter.

3. 3.

   Press the biscuit mixture into the base of a 23cm springform tin and chill in the fridge.

4. 4.

   In a large bowl, beat the cream cheese and caster sugar until smooth.

5. 5.

   Add the vanilla extract, eggs, and sour cream, then mix until well combined.

6. 6.

   Pour half of the cheesecake mixture over the chilled base.

7. 7.

   Dot half of the raspberry jam over the mixture and swirl gently with a skewer.

8. 8.

   Repeat with the remaining cheesecake mixture and raspberry jam.

9. 9.

   Bake for 50-60 minutes until the cheesecake is set with a slight wobble in the center.

10. 10.

    Turn off the oven, leave the door ajar, and let the cheesecake cool in the oven.

11. 11.

    Chill in the fridge for at least 4 hours or overnight before serving.

12. 12.

    Garnish with fresh raspberries before serving.

Nutritional Facts