Raspberry ripple cheesecake squares
Makes: 24
Prep time: 10 minsTotal time: 
Recipe by Sarah RandellPhotograph by Dan Jones
Raspberry ripple cheesecake squares
Makes: 24
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
273Kcal
Fat
19gr
Saturates
11gr
Carbs
19gr
Sugars
15gr
Fibre
0gr
Protein
5gr
Salt
0.3gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 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
Step by step
Get ahead
Make a day ahead; store in the fridge
- Preheat 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.
- Melt 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.
- Mix all the topping ingredients together in a bowl, spoon over the base and smooth out.
- For 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.
- Bake for 45 minutes, cool and chill before slicing into squares.
