Short & sweet: Raspberry swirl cheesecake

These are my two favourite cheesecakes: one a classic, the other a bit of a cheat.

Raspberry swirl cheesecake. Picture: Guy Bailey

These are my two favourite cheesecakes: one a classic, the other a bit of a cheat. The cooking time for the raspberry swirl version looks short but it works perfectly. It needs to be chilled well, so you can make it the day before.

Raspberry swirl cheesecake

160g (about 10) plain sweet biscuits

90g unsalted butter, melted

900g cream cheese, softened

¾ cup (165g) caster sugar

2 tablespoons plain flour

3 large free-range eggs, plus 1 egg yolk

¾ cup (180g) sour cream

1 teaspoon vanilla extract

1 teaspoon lemon zest

2 teaspoons fresh lemon juice

Topping

½ cup raspberries (thawed if using frozen)

¾ cup sour cream

½ cup thick cream, whipped

1 tablespoon caster sugar

Grease a 23cm springform cake tin; line base with baking paper. Place biscuits and melted butter in a food processor; pulse until mixture comes together. Press into base of tin; refrigerate for 30 minutes. Preheat oven to 170°C (fan-forced). Bake crumb base for 12 minutes; remove, allow to cool. Increase temp to 190°C (fan). Place cream cheese, sugar and flour in mixer; beat until creamy. Add eggs and yolk one at a time; beat in sour cream, vanilla, zest and juice. Beat for 2-3 minutes or until mixture is light and fluffy. Spoon onto base; smooth top. Bake for 10 minutes; reduce temp to 110°C (fan); bake for a further 25 minutes or until just set in middle. Turn off oven; allow cake to cool completely in oven. For topping, push raspberries through a sieve. Combine sour cream, whipped cream and caster sugar in a bowl; spread over cake. Dollop berry puree over top; use a skewer to swirl through cream. Refrigerate for at least 6 hours before serving. Serves 8

Quick passionfruit cheesecake

150g shortbread biscuits

40g melted butter

1 tablespoon caster sugar

200ml double cream

3 tablespoons icing sugar

300g cream cheese

6 passionfruit

Crumble biscuits; mix with melted butter and sugar in bowl. Spoon into six glasses and press crumbs down lightly; chill until firm. Whip cream and icing sugar to soft peaks; combine with cream cheese and passionfruit pulp, reserving a little pulp. Spoon mixture over biscuit bases; decorate with reserved pulp. Chill. Serves 6

For a full archive of David Herbert’s recipes, go to theaustralian.com.au/life/food-wine/recipes

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