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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 !
For the base
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 )
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.