Raspberry Cheesecake Recipe By Waitrose

From our friends at Waitrose here is a simply delicious summery raspberry cheesecake recipe a perfect dessert to make at home and serve to

family and friends. Enjoy !

Serves 12

For the base     

75g butter     

2 x 200g packs Belgian double chocolate chunk all butter cookies, crushed                                                                     

For the topping   

300ml tub double cream 

2 x 340g tubs soft cheese     

100g icing sugar, plus extra to serve 

1 tbsp vanilla bean paste 

225g pack raspberries   

Pistachios, roughly crushed  or chopped, to serve   

Raspberry coulis, to serve ( optional )                                                                                                                                                                                   

Instructions

1. Grease and line the base of a 20-21cm loose-bottomed  or springform cake tin with baking parchment. For the base, melt the butter in

 a small saucepan. Transfer to a mixing bowl and stir in the crushed cookies until evenly combined. Press the mixture into the tin, so it is

evenly coated. Cover and chill until needed.   

2. Meanwhile, whip the double cream into soft peaks. Stir in the soft cheese with a spatula then fold into the cream.

Add the icing sugar and vanilla bean paste and stir.   

3. Gently fold 175g of the raspberries into the mixture, being careful not to crush them too much. Pour the mixture over the

biscuit base, then cover and chill in the fridge for at least 2 hours until set, or 24 hours.   

4. Carefully remove the cheesecake from the tin and transfer to a serving plate. Arrange the remaining raspberries on top,

decorate with the crushed or chopped pistachios and a dusting of icing sugar. Add a generous drizzle of raspberry coulis too, if desired

serve with creme fraiche, yogurt or cream.