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Raspberry ripple cheesecake bars
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150g essential Ginger Nuts
1 tbsp icing sugar
280g pack Philadelphia Original Soft Cheese
200ml tub crème fraîche
3 British Blacktail Large Free Range Eggs
397g can Nestlé Carnation Condensed Milk
2 tsp cornflour
Cooks’ Ingredients Raspberry Dust, to sprinkle
1. Preheat the oven to 160°C, gas mark 3. Melt the butter. Whizz the ginger nuts to crumbs in a food processor, add the melted butter and briefly whizz again. (If you don’t have a food processor, put the biscuits in a large freezer bag, seal it and bash with a rolling pin before mixing the crumbs and melted butter in a bowl.) Tip the buttery crumbs into a lightly oiled, 20cm square, loose-bottomed cake tin. Press down with the back of a spoon to make an even layer, and put the tin on a baking tray.
2. Whizz together 150g of the raspberries and the icing sugar in a food processor or liquidiser(or mash them with a fork in a bowl). Sieve and set aside.
3. Whisk together the soft cheese, crème fraîche, eggs, condensed milk and cornflour in a bowl until combined. Pour onto the biscuit base.
4. Arrange the remaining 100g whole raspberries on top of the cheesecake. Add teaspoonfuls of the purée and swirl it around the raspberries using the end of a teaspoon.
5. Bake the cheesecake for 1 hour-1 hour 10 minutes until set in the middle, then remove from the oven and leave to cool completely. Chill for at least 2 hours, then slice into 12 bars and serve sprinkled with raspberry dust.
Typical values per serving:
This recipe was first published in October 2018.