Raspberry cheesecake

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Raspberry CheesecakeWhat You’ll Need: 

  • 360g Cream cheese
  • 110g Caster sugar
  • 400g Whipping cream
  • 330g Raspberry puree
  • 4 Bronze gelatine Leaves

Cheesecake base:

  • 300g Digestive biscuits
  • 125g Melted butter

What To Do:

  • Blitz digestive biscuits in a food processor to form a fine crumb or place inside a plastic bag and smash with a rolling pin
  • Mix melted butter into the biscuit crumb then press into the base of a lined 8inch spring from tin
  • Bake at 180C for 6 minutes
  • Beat the cream cheese and sugar until soft and smooth
  • Bloom the gelatine leaves in ice water
  • Boil 1/2 of the puree and dissolve the gelatine in the hot liquid. Once gelatine has melted add the remainder of the puree and stir to cool the mix
  • Gradually add raspberry puree to the cream cheese. Scrape down the bowl between each addition
  • Semi-whip the cream and fold into the mixture
  • Pour mix into cake tin with prepared base and set

Recipe from Head Chef Paul Bates www.oxbobankside.co.uk

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