RASPBERRY CHEESECAKE

I’ve used raspberries for this cheesecake, but you could also substitute blueberries, blackcurrants, gooseberries or strawberries. (this is adapted from an internet recipe for a whole cheesecake of which I cannot find the source).

My adaption is for 4 ramekin servings

SYRUP

110 g raspberries
50 g caster sugar
50 ml water
5 g cornflour

BASE                                    

65 g digestive biscuits or Hobnobs
25 g butter, melted

FILLING                                            

75 ml double cream
25 g caster sugar
130 g cream cheese, such as Philadelphia/mascarpone (or mixed)
½ tsp vanilla extract

Syrup = 90 g of the raspberries into a pan with the sugar and 40 ml of the water. Slowly bring to the boil to dissolve the sugar, then simmer for 7 minutes or so. Mix the cornflour with the remaining 10 ml water and add to the pan, stirring. Simmer and stir, for 2-3 minutes until thick. Remove from the heat and leave to cool.

Base = Crush the biscuits in a food processor until they are the texture of coarse breadcrumbs. (Or smash them in a plastic bag with a rolling pin which is my preferred method.) Melt the butter and add the blended/crushed biscuit crumbs, evenly divide the mixture between the 4 ramekins and leave to cool.

Filling = Whip the cream and sugar together until fairly stiff. In another bowl, beat the cream cheese to soften, then fold in the whipped cream and vanilla extract. Lightly fold through half of the raspberry syrup (not too thoroughly though if you want a rippled effect).

Spoon the mix on to the biscuit bases, mix the rest of the raspberries with the remaining raspberry syrup and divide between the 4 dishes on top of the cream cheese mixture.

Place in the fridge for 2-3 hours until firm. Eat and enjoy.