Raspberry Ripple Cheesecake

Step 01

Make the crust: whizz the biscuits and melted butter in a food processor until a chunky crumb develops then tip into a springform pan and press evenly over the bottom and up against the edges.

Step 02

Make the ripple: combine the raspberries, sugar and water in a pot over a medium heat then bring to a steady simmer and bubble for 20-40 minutes, stirring occasionally, until the raspberries break down and it thickens into a cohesive sauce.

Step 03

Make the filling: whisk together the cream cheese and condensed milk with the vanilla until combined and smooth then pour over the crust and spread evenly.

Step 04

Add several dabs of the raspberry sauce on top then run a couple of toothpicks or a skewer through the filling from dab to dab to create swirls throughout.

Step 05

Refrigerate for at least 3 hours then slice and enjoy!