Swirly Blueberry & Raspberry Cheesecake

Rich and smooth with a tasty double fruit swirl – this baked cheesecake is a great dessert or afternoon treat.

Serves: 10 – 12

Time: 30 minutes prep then 40 minutes baking plus cooling & fridge time

Level: Fairly easy

Need: 1 x 20cm/8” round loose bottomed cake tin or fluted flan tin. I also prefer to use “Bake Even bands” rather than a bain marie to control the temperature when baking in spring-form or loose-bottomed tins.


  • 140g/5oz biscuits (hobnobs or similar are good)
  • 60g/2oz unsalted butter
  • 100g/3.5oz blueberries (+ 30g/1oz to decorate if desired)
  • 100g/3.5oz raspberries (+ 30g/1oz to decorate if desired)
  • 50g/1.75oz caster sugar for the fruit puree
  • 150g/5.5oz caster sugar for the main mix  
  • 350g/12oz full fat cream cheese (e.g. Philadelphia)
  • 300g/10oz mascarpone
  • 2 large eggs + 1 yolk
  • 1 – 2 tsp vanilla extract (depending on taste)
  • 3 tbsp plain flour
  • A dusting of icing sugar to serve (optional)


1. Preheat oven to 180C/fan 160C/350F/Gas 4. Grease and base line the tin.

2. Put the biscuits in a food processor and whizz until finely crumbled*. Melt the butter and pour in, then whizz again briefly to coat all the pieces. (* Or put biscuits in a bag and bash with a rolling pin.)

3. Press the mixture into the base of the tin, using the back of a spoon or the flat side of a plastic dough scraper.

4. Separately, put the blueberries then the raspberries in the cleaned food processor, each with 30g/1oz caster sugar and whizz until smooth. Push each mixture through a sieve into two small pans. Bring each to the boil, then simmer for about 5 minutes until thick and jam-like. Set both aside.

5. Put all the remaining ingredients in a mixing bowl (ideally a stand mixer with a slow speed option so that as little air as possible is added to the mixture). Mix on slow until everything is fully incorporated and smooth.

6. Pour the mixture onto the biscuit base and smooth it out. Carefully drizzle each fruit puree over the cheesecake mixture and create a swirly pattern with a pointed utensil.

7. Tap the tin firmly on the work surface to release any air bubbles, then bake for around 40 minutes. (It needs to be almost set, with a slight wobble in the middle.) Turn the oven off and leave it in for at least an hour to cool, with the door slightly ajar.

8. If time allows, place it in the fridge for an hour or even overnight. Add the reserved fruit and a dusting of icing sugar prior to serving, if you wish.

I hope you enjoy this cheesecake. If you want to see more cheesecake recipes click here. These two are definitely worth your attention: my Chocolate and Orange Cheesecake and my White Chocolate and Blueberry Cheesecake.

Please have a look at the rest of my site for lots of other recipes, sweet and savoury. If you’d like to comment or ask a question, that’s great. Just go to the contact page.

Happy Baking everyone