12 febbraio 2013

New York baked ripple cheesecake

New York baked ripple cheesecake

A Big Apple-inspired vanilla dessert with swirled berry sauce and crunchy ginger biscuit base


  • 150g ginger biscuits
  • 45g butter , melted
  • 250g frozen berries , defrosted
  • 300g golden caster sugar
  • 600g soft cheese
  • 150ml soured cream
  • 2 eggs
  • 1 tsp vanilla extract


Serves 10

Preparation and cooking times

Total time 
  Ready in 1 hr 30 mins plus chilling


  1. Whizz the ginger biscuits to crumbs in a food processor. Add the butter and whizz again. Press into the base of a lightly buttered 22cm springform tin and chill while you make the filling.
  2. Put the berries in a food processor, whizz to a purée, then sieve. Put the purée and 50g of the sugar in a pan. Heat gently until the sugar has dissolved then boil for 5 minutes until thickened and syrupy.
  3. Heat the oven to 140C/fan 120C/gas 1. Put the soft cheese in a bowl and whisk to soften. Add the soured cream, eggs, the rest of the sugar and vanilla and whisk until smooth. Pour over the biscuit base. Drizzle the berry mixture over and ripple with a knife. Bake for 1 hour then turn off the oven and leave to cool completely in the oven (this should help stop cracks from forming). Chill for 2 hours or overnight before cutting.


458 kcalories, protein 7.3g, carbohydrate 42.3g, fat 28.6 g, saturated fat 17.7g, fibre 0.8g, salt 0.7 g

Recipe from olive magazine, December 2012.

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