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Berry Swirl Cheesecake

Berry Swirl Cheesecake

serving size icon
Serves 12


  • 12 cupcake cases
  • 600g low fat ricotta
  • 220g low fat cream cheese
  • 1 tsp finely grated lemon rind
  • 100ml honey
  • ¼ cup raspberry jam, warmed
  • fresh blackberries
  • fresh blueberries
  • 1 tsp vanilla essence
  • 1 egg


Preheat oven to 140°C. Line twelve ? cup capacity muffin pans with cupcake cases.

Place ricotta, cream cheese, lemon rind and vanilla essence in a food processor and process until smooth. Add egg and honey. Process until combined.

Divide cheesecake mixture evenly among the case. Top each with 1 tsp of jam and use a skewer to swirl. Bake for 20 minutes or until just set. Put aside to cool completely.

Cover with plastic wrap. Place in fridge for 3-4 hours to chill. Top with berries


Qty Price
Bouton Dor Fresh Cheese Ricotta $4.30 ea was $5.39
$4.30 ea was $5.39
Meadow Fresh Cream Cheese Traditional $4.60 ea
$4.60 ea
Fresh Produce Blackberries
arrow icon exclamation icon Out of stock Out of stock
Orchard Gold Frozen Blueberries Supreme $6.00 ea was $7.00
$6.00 ea was $7.00
Fresh Produce Lemons Imported
arrow icon exclamation icon Out of stock Out of stock


Qty Price
Multix Baking Cups White Muffin Cases $2.99 ea
$2.99 ea
Signature Range Liquid Honey $9.49 ea
$9.49 ea
Farmer Brown Eggs Dozen Brown Size 6 $4.50 ea
$4.50 ea
Select Raspberry Jam $2.80 ea
$2.80 ea
Hansells Essence Vanilla Flavoured $1.70 ea club price $1.99 non club member
$1.70 ea club price $1.99 non club member