Fresh Raspberry Ripple Cheesecake
To make biscuit crumbs for the base place the biscuits in a plastic bag, making sure there are no holes in it. Then batter with a rolling pin until all the biscuits are crumbed. Try using different biscuits to make different bases like coconut rings (Tennis) or chocolate digestive or gingernuts or lemon shortbread's.
Preparation time: 30 minutes Quantity: Makes 12 portions Cooking time: no cooking required
Ingredients
Biscuit Base -
90 g / 3 oz butter
220 g / 8 oz digestive biscuits
Filling -
200 g / 1 pot cream cheese
250 g / 1/2 pot crème fraîche
100 ml double cream (optional)
250 g / 1 pot mascarpone cheese
90 g / 3 oz caster sugar
1/2 teaspoon vanilla essence
1 sachet / 10 g gelatine
200 g / 8 oz fresh raspberries
Optional Topping -
Raspberry Glaze
200g / 8 oz fresh or frozen raspberries
50 ml water
30 g / 1 oz caster sugar
1 sachet / 10 g gelatine
Variations -
Use any other berry or mix them.
Omit the cream for a healthier version (only slightly) and use low-cal cream cheese.
Replace the mascarpone with all cream cheese .
Method
- Melt the butter in a pan (gently, don’t let it brown)
- Meanwhile whizz or batter your biscuits to form crumbs
- Mix the two together and spoon in to a spring bottom tin, pressing down firmly in an even layer
- For the filling beat the cream cheese in a large mixing bowl with a wooden spoon
- Then beat in the crème fraîche, cream and mascarpone until smooth
- Beat in the vanilla
- Meanwhile prepare the gelatine by following the instructions on the packet
- Whisk the slightly cooled gelatine in to the cheesecake mix
- Spoon in to the base
- Sprinkle the raspberries on top and press in, agitate a little with a fork making their juice run a little in to the mix then smooth over the top with a plastic scraper or palate knife
- Cover with cling film not letting the film touch the cheesecake
- Refrigerate until set approx. 1 hour
- Cover with the optional topping by -
- Bringing the water to the boil with the extra raspberries and sugar
- Add the gelatine stirring in well
- Pass through a sieve straight on to the cheesecake making sure the topping covers the cheesecake evenly
- Refrigerate until set - approx. 2 hours or overnight for convenience