Raspberry Swirl Baked Cheesecake

  • Cook: 10-15min
  • Easy to Make
  • Makes: 4
Raspberry Swirl Baked Cheesecake


  • 1 cup digestive biscuits
  • 2 tablespoons butter, melted
  • 1.5 cups sugar + 2 teaspoons sugar
  • 1kg cream cheese
  • 1 teaspoon vanilla essence
  • 4 eggs
  • 3 tablespoons Yarra Valley Hilltop Raspberry Conserve
  • Yarra Valley Hilltop Chocolate Topping and raspberries to serve


  1. Preheat the oven to 160 degrees.
  2. Break digestives into small crumbs and add melted butter and 2 teaspoons sugar into a bowl
  3. Add the biscuit mix to a lined and greased springform pan and press down firmly
  4. Cook in the oven for 10 minutes and let cool
  5. Add the cream cheese (ensure at room temperature) to an electric mixer and mix on medium speed until smooth
  6. Slowly add the 1.5 cups of sugar, a pinch of salt and vanilla essence and mix until combined
  7. Add the eggs, one at a time until combined
  8. Pour the filling into the springform pan
  9. Whisk the lemon juice to the Yarra Valley Hilltop Raspberry Jam
  10. Spoon the mixture on top of the cheesecake, and swirl with a wooden skewer/chopstick
  11. Bake in the oven for approximately 60 minutes, until set but wobbly. Add a second small tray to the oven filled with water
  12. Once baked, allow the cake to cool completely before storing in the fridge
  13. Serve up with a very generous drizzle of Yarra Valley Hilltop Chocolate Topping and fresh raspberries!
Created in Collaboration with Adrian Marcato – Melbourne Food Nerd

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