Guest chef

Sarah Randell

Our very own food director, and former food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of the delightful baking book, Family Baking and Marmalade; A Bittersweet Cookbook.

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Raspberry ripple cheesecake squares

  • Makes 24
  • Prep 10 mins
  • Total time 55 mins, plus cooling
3.1/5 rating (55 votes)
Raspberry ripple cheesecake squares
Raspberry ripple cheesecake squares

step by step

  • 1Preheat the oven to 160°C, fan 140°C, gas 3. Scatter the nuts on a baking tray and toast in the oven for 7-8 minutes; cool.
  • 2Melt the butter. Put the nuts in a processor with the biscuits and whiz to crumbs. Add the butter, whiz again to combine. Tip the mix into a 24cm x 34cm, 4cm-deep tin and press down.
  • 3Mix all the topping ingredients together in a bowl, spoon over the base and smooth out.
  • 4For the ripple, whiz the raspberries with the icing sugar in a food processor; sieve. Add the purée to the cheesecake and swirl with a skewer.
  • 5Bake for 45 minutes, cool and chill before slicing into squares.
  • Recipe by Sarah Randell

    Photograph by Dan Jones

Get ahead

Make a day ahead; store in the fridge

You will need

  • 100g shelled pistachio nuts
  • 75g butter
  • 200g ginger nut biscuits

For the topping

  • 600g Philadelphia cream cheese
  • 450g Total Greek yogurt
  • 250g caster sugar
  • 3 large eggs
  • 1½ tsp cornflour

For the ripple

  • 150g raspberries
  • 1 tbsp icing sugar

+ Nutritional Information