Step 1

Place all the ingredients for the cheesecake base in a mixing bowl and mix well.

Step 2

Place the cheesecake base into a lined pie dish. Press the base down with the back of a spoon or using parchment paper, press down gently.

Step 3

Bake at 180C/350F for 10 minutes, or until golden.

Step 4

Place all the ingredients in a mixing bowl. Using a stick blender, process with the blade attachment until lump-free.  You may also use a blender to do this step.

Step 5

Pour the cheesecake filling onto the cooked cheesecake base. Add the raspberry swirl (see below). Gently swirl the cheesecake filling and the raspberry puree together.

Step 6

Pulse/blend the berries and the sweetener together using a stick blender. Pour HALF the raspberry puree over the cheesecake filling in large circles. Swirl together gently.

Step 7

Bake at 180C/350F for 20 minutes, or until cooked in the center. Push a fork into the middle to test.

Step 8

Serve the raspberry swirl cheesecake with extra raspberry puree.