Picked at the perfect moment, our British raspberries are the crowning glory in this summertime dessert.
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Grease and line the base of a 20-21cm loose bottom or springform cake tin with baking parchment. For the base, melt the butter in a small saucepan. Transfer to a mixing bowl and stir in the crushed cookies until evenly combined. Press the mixture into the tin, so it is evenly covered. Cover and chill until needed.
Meanwhile, whip the double cream into soft peaks. Stir the soft cheese with a spatula then fold in the cream. Add the icing sugar and vanilla bean paste and stir.
Gently fold 175g of the raspberries into the mixture, being careful not to crush them too much. Pour the mixture onto the biscuit base, then cover and chill in the fridge for at least 2 hours until set, or for up to 24 hours.
Carefully remove the cheesecake from the tin and transfer to a serving plate. Arrange the remaining raspberries on top, decorate with the crushed or chopped pistachios and a dusting of icing sugar. Add a generous drizzle of raspberry coulis too, if liked.
Typical values per serving when made using specific products in recipe
Energy | 2,196kJ/ 529kcals |
|---|---|
Fat | 40g |
Saturated Fat | 24g |
Carbohydrates | 34g |
Sugars | 25g |
Fibre | 0g |
Protein | 0g |
Salt | 0g |
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