Makes a 9in (23cm) cheesecake (serves 8)

Special equipment 9in (23cm) round springform pan, greased and lined with parchment

Ingredients:
1 cup graham cracker crumbs
3 tbsp butter, melted
2 tbsp demerara sugar
For the raspberry filling
1lb 2oz (500g) fresh raspberries
2 tsp powdered gelatine
2 tbsp water
2 tbsp Framboise liqueur

For the creamy filling
3 tsp powdered gelatine
3 tbsp water
9oz (250g) cream cheese,
at room temperature
2 eggs, separated
7oz (200g) low-fat sour cream
scant 1⁄2 cup superfine sugar

Method:
1 Mix the crumbs, butter, and sugar together in a bowl and press into the base of the pan. Transfer to the fridge to chill.

2 Meanwhile, make the raspberry filling. Blend the raspberries in a processor until smooth, then push through a sieve into a bowl. Put the gelatine into another bowl and add the water. Allow to soak until the gelatine becomes spongy, then stand the bowl in a saucepan of hot water until it dissolves. Once dissolved, add the Framboise, then pour into the raspberry purée. Stir and set aside.

3 To make the creamy filling, prepare the gelatine and water as above. Put the cream cheese, egg yolks, and sour cream into a bowl and beat with an electric mixer combine.

4 Spoon 2 tablespoons of the creamy mixture into the liquid gelatine and mix, then pour the whole lot into the creamy mixture and stir until smooth.

5 Whisk the egg whites with an electric hand whisk until stiff, then add the sugar a teaspoon at a time, whisking constantly until shiny and stiff. Fold the egg whites into the creamy mixture until smooth.

6 Carefully fold the raspberry filling into the creamy mixture to give a ripple effect.

7 Spoon into the pan and chill in the fridge for a minimum of 6 hours or until firm.

8 To serve, remove from the pan, discard the disk of paper, and cut into slices.

PREPARE AHEAD AND FREEZE
The cheesecake can be made up to the end of step 7 up to 2 days ahead. Freeze for up to 3 months.

Chilled marbled raspberry cheesecake Recipe