Raspberry Cheescake

Raspberry Cheescake
 
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This recipe was uploaded
by hoppershaun

 
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Ingredients

Ingredients
Method
 
  • SERVES 2
  • •150g cream cheese
  • •70ml double cream
  • •2-3 drops vanilla extract
  • •2 tbsp icing sugar
  • •5 digestive biscuits
  • •30g butter, plus extra for greasing
  • For the coulis
  • •large handful of fresh raspberries
  • •1-2 tbsp icing sugar
1. Melt the butter over a low heat. Put the digestives into a blender and pulse until they resemble breadcrumbs. With the motor running on slow, trickle in the butter. Spoon the biscuit mixture into greased chef/rosti rings placed on serving plates. Press the mixture down firmly and chill in the fridge until set.
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.

Raspberry Cheescake

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This recipe was uploaded by hoppershaun

 
 

Method


1. Melt the butter over a low heat. Put the digestives into a blender and pulse until they resemble breadcrumbs. With the motor running on slow, trickle in the butter. Spoon the biscuit mixture into greased chef/rosti rings placed on serving plates. Press the mixture down firmly and chill in the fridge until set.
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.
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