Raspberry Cheesecake

The joys of trying to find a pudding that everyone likes is quite a challenge in our household. However to find a pudding that they love and love making is a double whammy, as puddings aren’t my great love of making. This is the easier cheesecake ever! Change the fruit around, make individual ones or just indulgence as is.. its yummy! Taken from bbc good food.

Serves 10-12

250g digestive biscuits

100g butter, melted

1 vanilla pod

600g cream cheese

100g icing sugar

284ml double cream

400g raspberries

25g icing sugar

Firstly make the base, butter and line a 23cms loose bottom flan tine with baking parchement. Whizz up the digestive bicuits to a crumb, or pop them in the ziplock bag and bash with a rolling pin until fine. Pop this into a bowl and pour over the melted butter and coat throughly. Tip the crumbs into the flan tin and press down firmly to create an even layer. Chill in the fridge until set firmly.

Slice the vanilla pod in half length ways, and scrap out the seeds using the back of a kitchen knife.

Place the cream cheese, icing sugar (we tend to use a bit less than 100g as we dont like it too sweet, but taste as you add!) along with the vanilla seeds and beat with an electric mixer until smooth. Tip in the double cream and continue to beat until everything is thoughly mixed. Spoon the mix over the biscuit base making sure there are no air bubbles and smooth the top with the back of a spoon. Leave to chill in the fridge, prefably overnight, but this doesn’t often happen in our household!

Bring the cheesecake to room temperature before serving, around 30 minutes. Remove from the tin. Purée half of the fruit in a blender with the icing sugar and 1 tsp of water and sieve. Pile the rest of the fruit onto the cheesecake and serve with the coulis. Enjoy xxx

Emma Longmore