Hey there! So, let me tell you about this Raspberry Ripple Cheesecake Slice that has kind of become a bit of a legend in my family. I first whipped it up for a summer BBQ a few years back, and honestly, it was more a wing and a prayer than a calculated recipe. But sometimes, those happy accidents turn out to be the best, right? (I still vividly recall the panic when I realized I had no lemons for the zest and had to improvise with a splash of limoncello – which, by the way, worked brilliantly!)
Why You’ll Love This
I usually make this when I’m in the mood for something sweet but not overly saccharine. My kids go bonkers for it because of the ripple effect (it looks like magic to them, and honestly, to me too). Plus, the cheesecake is just so creamy – you might just find yourself sneaking a bite every time you walk by the fridge (don’t say I didn’t warn you!).
What You’ll Need
- 250g digestive biscuits (sometimes I opt for graham crackers if that’s what I have)
- 100g unsalted butter, melted (my grandmother always insisted on salted, but who am I to argue?)
- 300g cream cheese
- 200ml double cream (or heavy cream if you’re across the pond)
- 75g icing sugar (confectioners’ sugar works too)
- 1 tsp vanilla extract
- 150g fresh raspberries (frozen work too, just thaw them first)
- 2 tbsp raspberry jam (or jelly, if you’re feeling fancy)
Let’s Get Cooking!
- Start by crushing those biscuits. I usually put them in a ziplock bag and bash away with a rolling pin. It’s therapeutic!
- Mix the crumbs with melted butter and press into a lined baking tin. Pop that in the fridge to chill while you work on the filling.
- Now, in a mixing bowl, beat the cream cheese, cream, icing sugar, and vanilla until smooth. This is where I usually sneak a taste – just to be sure it’s sweet enough, you know?
- For the ripple effect, gently mash the raspberries and mix them with the jam. Swirl this through your cream cheese mixture. Don’t worry if it looks a bit messy; it adds character!
- Spread the mixture over the chilled base and let it set in the fridge for at least 4 hours – though overnight is even better.
Notes from My Kitchen
I found that room temperature cream cheese blends much more smoothly, so give it a bit of time on the counter before mixing. Trust me, lumps are not your friends here.
Variations I’ve Tried
I once threw in some crushed almonds for extra crunch – it was nice, but not a game-changer. Oh, and that time I tried using blueberries instead? Let’s just say some things are best left as experiments.
What You Might Need
A mixing bowl and a spatula are pretty essential, but if all else fails, use a whisk. I mean, who needs perfect tools when you’ve got creativity, right?
Storing (Or Not!)
This slice keeps well in the fridge for up to 3 days, though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I like to serve this with a dollop of whipped cream and a sprig of mint (it just looks so sophisticated!). My sister swears by adding a scoop of vanilla ice cream on the side, but hey – to each their own.
Lessons Learned (The Hard Way)
I once rushed the chilling process by sticking it in the freezer – needless to say, the icy results taught me patience is indeed a virtue in baking!
FAQ Time!
Can I use another fruit? Oh, absolutely! Though raspberries are my fave, strawberries or blackberries could work too – just expect a slight change in flavor.
What if I don’t have a rolling pin? No worries, mate, just use a wine bottle. (As long as it’s not your last one!)
Is there a vegan version? Yep, swap out the dairy for plant-based alternatives. I’ve heard good things about coconut cream cheese.