Raspberry Cheesecake

AuthorBobCategory, DifficultyBeginner

A light creamy cheesecake with a crumbed ginger biscuit base topped with raspberries.

raspberry cheesecake

Yields10 Servings
Prep Time20 minsTotal Time20 mins

 300 g Ginger Biscuits
 50 g Butter (melted)
 50 g Demerara Sugar
 500 g Mascarpone Cheese
 350 g Raspberries (fresh or frozen)
 50 g Icing Sugar
 1 tsp Arrowroot

1

Line a 20cm round loose bottomed tin with greaseproof paper.

2

Using a food mixer or food processor, grind the ginger biscuits, melted butter & demerara sugar to a crumb.

3

Press the crumbs into the prepared tin fairly & evenly. Refrigerate.

4

In a mixing bowl, add the the mascarpone. Add 100g of the raspberries & the icing sugar and mix the ingredient together.

5

Place the mascarpone mixture on top of the crumbed base. Level as much as possible. Refrigerate for 2 hours.

6

In a saucepan add the remaining raspberries & 3 tablespoons of water. Over a moderate heat, bring the raspberries to the boil. In a cup add the arrowroot and 1 tablespoon of water & mix well. Gradually add the arrowroot liquid to the saucepan stirring continuously to allow the raspberries to thicken.

7

When the thickened raspberries have cooled, gently spread them over the top of the cheesecake. Refrigerate until required.

Ingredients

 300 g Ginger Biscuits
 50 g Butter (melted)
 50 g Demerara Sugar
 500 g Mascarpone Cheese
 350 g Raspberries (fresh or frozen)
 50 g Icing Sugar
 1 tsp Arrowroot

Directions

1

Line a 20cm round loose bottomed tin with greaseproof paper.

2

Using a food mixer or food processor, grind the ginger biscuits, melted butter & demerara sugar to a crumb.

3

Press the crumbs into the prepared tin fairly & evenly. Refrigerate.

4

In a mixing bowl, add the the mascarpone. Add 100g of the raspberries & the icing sugar and mix the ingredient together.

5

Place the mascarpone mixture on top of the crumbed base. Level as much as possible. Refrigerate for 2 hours.

6

In a saucepan add the remaining raspberries & 3 tablespoons of water. Over a moderate heat, bring the raspberries to the boil. In a cup add the arrowroot and 1 tablespoon of water & mix well. Gradually add the arrowroot liquid to the saucepan stirring continuously to allow the raspberries to thicken.

7

When the thickened raspberries have cooled, gently spread them over the top of the cheesecake. Refrigerate until required.

Raspberry Cheesecake

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