A light creamy cheesecake with a crumbed ginger biscuit base topped with raspberries.
Line a 20cm round loose bottomed tin with greaseproof paper.
Using a food mixer or food processor, grind the ginger biscuits, melted butter & demerara sugar to a crumb.
Press the crumbs into the prepared tin fairly & evenly. Refrigerate.
In a mixing bowl, add the the mascarpone. Add 100g of the raspberries & the icing sugar and mix the ingredient together.
Place the mascarpone mixture on top of the crumbed base. Level as much as possible. Refrigerate for 2 hours.
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.
When the thickened raspberries have cooled, gently spread them over the top of the cheesecake. Refrigerate until required.
Servings 10