Raspberry cheesecake

Name: Raspberry cheesecake
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 12
Ingredients: 75 g butter; 200 g packs Belgian Double Chocolate Chunk All Butter Cookies, crushed

Picked at the perfect moment, our British raspberries are the crowning glory in this summertime dessert.

4 out of 5 stars(6) Rate this recipe

Serves12
CourseDessert
Prepare10 mins
Cook5 mins
Total time15 mins
PlusChilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

For the base

75g butter
2 x 200g packs Belgian Double Chocolate Chunk All Butter Cookies, crushed

For the topping

300ml double cream
2 x 340g tubs soft cheese
100g icing sugar, plus extra to serve
1 tbsp vanilla bean paste
225g pack raspberries
Pistachios, roughly crushed or chopped, to serve
Raspberry coulis, to serve

Method

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.