Nadiya's 'Gooey & Gorgeous' Raspberry Ripple Cheesecake

Nadiya's 'Gooey & Gorgeous' Raspberry Ripple Cheesecake

30 April 2024

Sometimes classic recipes are the best, such as with Nadiya's irresistible 'Gooey & Gorgeous' Raspberry Ripple Cheesecake. With its creamy texture, tangy raspberry swirls, and buttery biscuit base, this dessert is one you'll want to make time-and-time-again.





Preparation Time

15 minutes

Cooking Time

4 hours


For the base:

200g digestive biscuits

95g butter

Pinch sea salt

For the raspberry coulis:

260g raspberries

3 tbsp icing sugar

For the cheesecake:

600g cream cheese

300g icing sugar

Zest and juice of 1 lemon

300ml double cream

Frozen berries for decoration


1Make the biscuit base by blitzing biscuits or crushing them in a sandwich bag. Mix with melted butter until combined.

2 Flip the base of your springform cake tin so the lip is on the underside and press the biscuit mixture evenly onto it. Chill in the fridge to set.

3 For the raspberry coulis, heat raspberries and 3 tbsp of icing sugar in a saucepan until the sugar has dissolved, and the raspberries are beginning to soften. Mash the raspberries and simmer for 3-4 minutes until thickened slightly.

4 Pass the mixture through a sieve to remove seeds and set aside to cool.

5 In a large bowl, combine cream cheese, icing sugar, lemon juice, and zest. Beat until fully combined. Don’t worry if it looks a little liquid at this point.

6 Whip double cream to stiff peaks and gradually add to the cream cheese mix, folding together gently.

7 Spread half of the cheesecake mixture on the chilled biscuit base.

8 Drizzle 2-3 tablespoons of raspberry coulis over cheesecake mixture and swirl with cocktail stick. Add remaining cheesecake mixture and smooth the top. Dot another 2-3 tablespoons of coulis across the top of the cheesecake and drag cocktail stick through the dots of coulis to create a feathered swirl effect.

9 Chill in the fridge for at least 4 hours.

10 Before serving, run a knife around the edge before releasing the tin. You may need to run a knife under the base a little before sliding it off onto a serving plate.

11 Top with frozen mixed berries and serve with any remaining raspberry coulis.

Nadiya smiles at the camera, holding a plate with a slice of Raspberry Ripple cheesecake

Looking for a classic, creamy, and comforting cheesecake? Try this simple raspberry ripple cheesecake recipe from Nadiya Hussain for a scrumptious pudding that will satisfy everyone's sweet tooth. 

Everyone loves a pudding, right? But how can you treat your family with a budget bake that still tastes indulgent but doesn't cost the earth? This one is so simple to make, but looks and tastes amazing. My gooey, gorgeous cheesecake!

Nadiya Hussain


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