raspberry swirl cheesecake

INGREDIENTS

  • 450g pkt double unfilled rectangular sponge cakes
  • 500g cream cheese, chopped, at room temperature
  • 500g tub sour cream
  • 60ml (1/4 cup) warm water
  • 2 1/2 teaspoons gelatine powder
  • 100g mini meringues
  • 90g (1/4 cup) raspberry jam, plus 2 tablespoons, extra
  • 30g (1/4 cup) frozen raspberries
  • 30g (1/4 cup) frozen blueberries
  • 160ml (2/3 cup) thickened cream
  • 1 tablespoon freeze-dried strawberries, crushed

METHOD

Step 1

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Place cakes side by side on a chopping board. Release the base of a 20cm springform pan. Place base on top of cakes, in the middle of the join. Use a sharp knife to cut around base to make 2 cake semicircles. Discard offcuts. Use a large serrated knife to cut each semicircle in half horizontally. Line base with baking paper and secure in pan. Line side of pan. Place 2 cake semicircles on base.

Step 2

Use electric beaters to beat the cream cheese in a bowl until smooth. Add the sour cream and beat to combine.

Step 3

Place warm water in a small heatproof bowl. Sprinkle with gelatine and stir until combined. Place bowl in a larger heatproof bowl. Pour boiling water into larger bowl until it reaches halfway up the side of smaller bowl. Set aside, stirring occasionally, for 5 minutes or until gelatine dissolves. Add to cream cheese mixture. Beat until combined. Transfer one-third of the cream cheese mixture to a bowl. Cover and reserve (there’s no need to place it in the fridge).

Step 4

Reserve 15 meringues. Coarsely crush the remaining meringues and fold through the remaining cream cheese mixture. Add the jam and frozen berries and swirl through. Be careful not to over-mix. Gently spoon the berry mixture over the sponge base and spread evenly. Smooth the surface. Top with remaining cake semicircles. Cover and place in the fridge for 1 1/2 hours to chill.

Step 5

Add the cream to reserved cream cheese mixture and use electric beaters to beat until smooth. Swirl through the extra 2 tbs jam.

Step 6

Transfer the cheesecake to a serving plate. Spread a thin layer of cream mixture around the side of the cake. Spread the remaining cream mixture over the top of the cake. Decorate with the remaining meringues and crushed freeze-dried strawberries.

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