Greek Yoghurt and Raspberry Swirl Cheesecake

Greek Yoghurt and Raspberry Swirl Cheesecake
35 Mins
Prep time
10 Mins
Cooking time
Serves 12-16

What you need

  • 200g (approx.13) jam and cream filled biscuits, crushed 
  • 60g butter, melted 
  • 2 x 125g punnets raspberries, reserve ½ cup whole for decoration 
  • ¼ cup caster sugar
  • 750g PHILADELPHIA Block Cream Cheese, softened 
  • 1¼ cups caster sugar, extra 
  • 2 teaspoons vanilla 
  • 1 tablespoon gelatine dissolved in 1/4 cup boiling water 
  • 1½ cups Greek yoghurt 
  • Icing sugar, for dusting

How to make it

  1. COMBINE the biscuit crumbs and butter then press into the base of a greased and base lined 24cm springform pan. Chill until firm. 
  2. COMBINE the berries and sugar in a bowl and lightly mash with a fork. 
  3. BEAT the PHILLY and sugar with an electric mixer until smooth. Add the vanilla and gelatine and mix until smooth then fold through the yoghurt.
  4. POUR half of the cheesecake mixture over the biscuit base. Spoon half of the mashed raspberry mixture on top then swirl through with a knife to make a marble pattern. Repeat with remaining PHILLY and raspberry. Chill for 3-4 hours or until set.
  5. DECORATE the cheesecake with remaining whole raspberries and a dusting of icing sugar.