Raspberry Ripple Cheesecake & Flake Pieces
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  • Prep time 20 minutes
  • Total time 200 minutes


  • 200 g digestive biscuits, crushed
  • 60 g butter, melted
  • 120 g Cadbury Flake Pieces roughly chopped
  • 500 g Philadelphia Original
  • 300 ml soured cream
  • 100 g caster sugar
  • 150 g raspberries
  • 4 leaves gelatine (7 g)
  • 50 ml semi-skimmed milk


  • Have ready a 21 cm, springform cake tin.
  • Mix the biscuit crumbs and melted butter together and stir in 40 g of the Flake Pieces. Press firmly into the base of the cake tin.
  • Put the Philadelphia, soured cream and sugar into a large bowl and whisk until thick and creamy.
  • Puree the raspberries and then sieve to discard the pips.
  • Meanwhile, soak the gelatine leaves in cold water for 5 minutes. Place the soaked leaves in a small pan with the milk and just melt over a very low heat. Stir the melted gelatine mixture into the whisked cheesecake ingredients. Quickly stir in the remaining 80 g of chopped Flake Pieces and ripple most of the raspberry puree very lightly through the cheesecake.
  • Immediately spoon the rippled mixture over the cheesecake base and lightly swirl any remaining puree over the surface. Leave for at least 3 hours to set before removing from the tin and serving in slices, decorated as liked.

Nutritional Information

Typical values Per Serving
Energy 1448.9 kj
Energy 346.0 kcal