- 360g Cream cheese
- 110g Caster sugar
- 400g Whipping cream
- 330g Raspberry puree
- 4 Bronze gelatine Leaves
- Cheesecake base:
- 300g Digestive biscuits
- 125g Melted butter
Raspberry cheesecake
Ingredients
Method
1) Blitz digestive biscuits in a food processor to form a fine crumb or place inside a plastic bag and smash with a rolling pin
2) Mix melted butter into the biscuit crumb then press into the base of a lined 8inch spring from tin
3) Bake at 180C for 6 minutes
1) Beat the cream cheese and sugar until soft and smooth
2) Bloom the gelatine leaves in ice water
3) Boil 1/2 of the puree and dissolve the gelatine in the hot liquid. Once gelatine has melted add the remainder of the puree and stir to cool the mix
4) Gradually add raspberry puree to the cream cheese. Scrape down the bowl between each addition
5) Semi-whip the cream and fold into the mixture
6) Pour mix into cake tin with prepared base and set
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