Ocean Swirl Cheesecake

Ocean Swirl Cheesecake


  • 1 1/4 cup sweet biscuit crumbs
  • 80g butter, melted
  • 500g cream cheese
  • 3/4 cup caster sugar
  • 3 tsp gelatin, dissolved in 1/4 cup boiling water
  • 1 cup cream, lightly whipped
  • 1/2 tsp Luna Blue Matcha


  1. Crush biscuits and combine with butter and press into the base of a lightly greased 29cm springform pan, chill
  2. Beat cream cheese and sugar using an electric mixer until smooth
  3. Add gelatin and beet until combined
  4. Fold cream through mixture
  5. Pour mixture into prepared base.
  6. Mix 1/2 teaspoon Luna Blue Matcha with 1 tsp boiled water, using a skewer, swirl the mixture through the cheesecake to create a desired pattern
  7. Chill for 3 hours or until set.


Recipe courtesy of Elizabeth Baguley.

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