Iced Chestnut Ripple Cheesecake Recipes

RASPBERRY RIPPLE CHEESECAKE RECIPE BY TASTY

Raspberry Ripple Cheesecake Recipe by Tasty image

Here's what you need: digestive biscuit, unsalted butter, cream cheese, condensed milk, vanilla extract, raspberry, caster sugar, water

Provided by Dhruv Vohra

Yield 8 servings

Number Of Ingredients 8

Ingredients

3 cups digestive biscuit
½ cup unsalted butter, melted
2 ¼ cups cream cheese
14 oz condensed milk, 1 can
1 teaspoon vanilla extract
2 ½ cups raspberry
¼ cup caster sugar
½ cup water

Steps:

For the crust, whirl biscuits and melted butter in a food processor until a chunky crumb develops. Then dump the buttery cookie crumble into a springform pan, spreading the mixture evenly over the bottom and pushing it up against the edges so a nice crust develops.
For the ripple, combine raspberries, sugar, and water in a pot over medium heat. Bring the mixture to a steady simmer, and let it bubble for 20-40 minutes, stirring occasionally, until the raspberries break down and it thickens into a cohesive sauce.
For the filling, whisk together cream cheese and condensed milk, adding the extract along the way. Whisk until the ingredients are combined and the mixture is smooth. Pour the filling over the crust, spreading it evenly. Then add several dabs of the raspberry mixture on top. Run a couple of toothpicks or a skewer through the filling, from raspberry dab to raspberry dab, creating swirls throughout.
Refrigerate for at least 3 hours.
Enjoy!

Nutrition Facts : Calories 749 calories, Carbohydrate 67 grams, Fat 48 grams, Fiber 3 grams, Protein 11 grams, Sugar 42 grams

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