Ingredients
Crust:
1.5 cups graham cracker crumbs (or digestive biscuits)
5 tbsp unsalted butter, melted
2 tbsp granulated sugar
Cheesecake Filling:
16 oz (2 blocks) cream cheese, softened to room temperature
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream, cold
Raspberry Swirl:
1/2 cup fresh or frozen raspberries
2 tbsp granulated sugar
1 tsp lemon juice
Instructions
1. Make Raspberry Coulis: In a small saucepan over medium heat, combine raspberries, 2 tbsp sugar, and lemon juice. Cook for 5 minutes until berries break down. Mash with a fork, strain through a sieve to remove seeds if desired, and let cool completely.
2. Make Crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a 9×9-inch pan or container. Freeze for 10 minutes to set.
3. Make Filling: Beat the cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip heavy cream to stiff peaks, then gently fold into the cream cheese mixture until fluffy.
4. Assemble & Swirl: Spread cheesecake filling evenly over the crust. Spoon dots of the cooled raspberry sauce on top, then use a butter knife or toothpick to gently swirl into marble patterns.
5. Set: Cover and chill in the refrigerator for at least 4 hours (or overnight) until firm before slicing.