Tuesday, 27 March 2012

Raspberry Cheesecake

Sunday lunch is now getting popular at Skylark Farm so it is important to produce some delicious homemade sweets for our customers.

Cheesecake is always a popular dessert in my opinion so once again i took a trip round google to find the best recipe. I finally found this one on the BBC Good Food website by Gordon Ramsay for a chocolate swirl cheesecake and adapted it to include fruit rather than chocolate.

You will need:
For the base
8 digestive biscuits (crushed)
25g butter

For the topping
175g caster sugar
450g soft cream cheese
2tsp vanilla essence
75ml lemon juice
175g crème fraîche
475ml double cream (stiffly whisked)
2 small punnets of raspberries


1. Melt the butter and stir into the crushed biscuits. Press into the base of your tin, I use a standard flan dish for mine, and chill.
2. Blend together the sugar,cream cheese,vanilla,lemon and crème fraîche. Mix in the cream. Put half the raspberries in the mixture and give it a whisk. Give it a good stir so the pink colour is even throughout your mix. Using half of the 2nd punnet, cut the raspberries in half and stir into your mix. Spread evenly over your chilled biscuit base and return to the fridge.

Serve chilled with cream or ice cream


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