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2. Place the cream cheese and vanilla extract in a bowl and beat until creamy. Add the double cream and fold in. Add the 2 tbsp of icing sugar and mix in. Spoon this on top of the biscuit mixture and smooth the tops with a palette knife. Chill in the fridge until set, approx. 1 hour.
3. Place the raspberries into a blender, reserving a few whole ones. Pulse into a puree. Add 1 tbsp icing sugar and pulse to combine. Taste and add more icing sugar if needed, pulsing to combine. Push the contents through a sieve to remove the seeds. Chill, covered, in the fridge until needed.
4. To serve, carefully remove the chef rings from the cheesecakes, gently heating around the rings if necessary. Place the reserved raspberries next to the cheesecake. Pour a little of the raspberry coulis on top of the cheesecakes and spoon the remainder around the plate.