Raspberry Ruffle Cheesecake
A deliciously indulgent cheesecake perfect for any occasion
400g Digestive Biscuits
400g Cream Cheese
200g Crème Fraîche
150g Caster Sugar
600g Whipping Cream
4 leafs x gelatine
200g Raspberry Ruffle Bars (finely crushed in food processor)
Crush biscuits until fine, melt butter and combine.
Flatten into lose bottom cheesecake ring.
Mix cream cheese and sugar together until soft and then add crème Fraîche.
Heat in pan 100g cream until it reaches 37 degrees Celsius.
Whip the other 500g of cream separately until stiff.
Dissolve the gelatine in the heated cream.
Fold whipped cream lightly into cheese mixture then add warmed cream and gelatine mix using a strainer.
Fold lightly and add crushed raspberry ruffle bars.
Pour this into prepared base and place in the fridge to set.
Once set remove carefully from the cheesecake ring and served with whipped cream.
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