Winter fruit can create some surprisingly bright dishes! This raspberry swirl cheesecake with gold-dipped cherries is the perfect tea time treat for a special occasion.

SERVES 6 // COOKING TIME 3 hours 45 min

INGREDIENTS
For the biscuit base
2 packets Romany Creams
180 g butter, melted
For the filling
500 g full-cream smooth cream cheese
385 g tin condensed milk
¼ cup lemon juice
1 tsp vanilla essence
For the raspberry swirl
1 cup fresh or frozen raspberries
¼ cup sugar
For the topping
½ cup cherries, pitted
1 tbsp edible gold dust
Pomegranate rubies
Lavender flowers

METHOD
For the biscuit base
1. Lightly grease a 23 cm tart tin.
2. Pulse the biscuits in a food processor until they resemble breadcrumbs.
3. Add the melted butter and pulse until the mixture is well combined and sticks together when pressed.
4. Spread evenly over the base and sides of the tart tin, pressing down firmly.
For the filling
1. Combine cream cheese, condensed milk, lemon juice and vanilla essence until the mixture has a thick, smooth consistency.
2. Pour the filling into the base. Place in the fridge for 20 minutes, until semi-set.
For the raspberry swirl
1. Purée the raspberries in a food processor.
2. Place the raspberries and sugar in a small pot. Heat until the sugar dissolves, stirring continuously.
3. Strain the raspberry sauce through a fine sieve and discard the pips. Allow it to cool.
4. Pour the cooled sauce into a piping bag. Drop dots of the sauce on to the surface of the cheesecake. With a toothpick, draw a line down the centre of each dot to form a heart shape.
5. Place the cheesecake back in the fridge for 3 hours or overnight, until fully set.
For the topping
1. Dip the cherries in the edible gold dust and arrange on top of the cheesecake. Scatter the pomegranate rubies and lavender flowers over the cake.

Recipe & styling: Caro Alberts
Photography: Myburgh du Plessis