Raspberry Cheescake
Indulge in a delightful treat with this luxurious Raspberry Cheesecake recipe. The buttery biscuit base provides a satisfying crunch, while the creamy mascarpone filling is infused with juicy raspberries, making every bite a burst of fruity sweetness. Topped with fresh halved raspberries, this dessert is a perfect balance of textures and flavors that is sure to impress your guests or satisfy your sweet cravings.
— Constant Cookbook
Ingredients
- 10 hob knob biscuits,
- 30g/1oz butter (melted),
- 100g raspberries (halved),
- 4 tbsp mascarpone,
- 2 tsp caster sugar,
- 4 tsp vanilla essence,
- 110ml double cream (whipped)
- Halved raspberries for top
Instructions
- Crush the biscuits
- Add the melted butter to the biscuits
- In a different bowl mix the raspberries, mascarpone, sugar, vanilla essence and cream
- Press the hob knob mix into the base of a 12cm/ 5in chefs ring
- Add the raspberry and cheese mix to the chefs ring and level off
- Carefully remove the chefs ring and serve
Yield
Serves 5
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