Gluten-free raspberry swirled cheesecake

A sweet treat for all to enjoy.

Using gluten-free ginger nuts for the base, this decadent raspberry-swirled cheesecake is set to be oyur new crowd favourite.

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1.Process biscuits until fine; add butter, process until combined. Spoon mixture evenly over base of a greased 20cm (8-inch) springform pan; press down firmly with a straight-sided glass or bottle. Place pan on an oven tray; refrigerate until required.
2.Preheat oven to 160°C/325°F.
3.Blend or process raspberries and icing sugar until smooth. Push puree through a fine sieve over a small bowl to remove the seeds; discard seeds.
4.Beat eggs and sugar in a small bowl with an electric mixer until thick and creamy. Beat cream cheese and vanilla paste in a medium bowl with electric mixer until smooth. Add egg mixture to cream cheese mixture; beat until combined. Pour over base in pan.
5.Using a teaspoon, spoon dots of raspberry puree on top of filling mixture; using a skewer to swirl raspberry.
6.Bake cheesecake for 40 minutes or until still slightly wobbly in the centre. Turn off oven; cool in oven with the door ajar. Refrigerate for 3 hours or overnight.
7.Serve cheesecake topped with fresh raspberries, if you like.

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