Raspberry Swirl Cheesecake - Gluten Free

This recipe was adapted from a recipe published in the Master Chef magazine. I just found the recipe online, and it turns out that the recipe originally came from the Lindt website. Anyhoo, here's the original recipe and my version :D


Base
200g gluten free shortbread biscuits
50g Dessicated Coconut
100g cream cheese


For the cheesecake
500g cream cheese
150g sour cream
120g sugar
1 lemon, zest only
2 eggs
1 egg yolk
2 tbsp corn flour
150g Fresh or frozen raspberries

BASE

1. Grease and line a 20cm square pan.
2. Place biscuits in the food processor and process until you get a fine crumb.
3. Add cream cheese, and coconut, and process until thoroughly combined.
4. Press mix into the pan, and place in the fridge until the rest of the cake is ready.

CHEESECAKE

1. Place cream cheese and sour cream in food processor. Process until smooth.
2. Add egg, cornflour, sugar, and lemon rind. Process thoroughly.
3. Remove about half of the mix from the food processor and set aside.
4. Add 50 gms of the raspberries and process thoroughly.
5. Pour the raspberry cheesecake mix into the pre-prepared pan, then pour the one without raspberry over it. Using a skewer, make a swirl pattern.
6. Decorate the top of the cheesecake with the leftover raspberries.
7. Bake in a water bath at 150 degrees Celsius for an hour and 10 minutes.
8. Chill before serving.