Homemade Rasberry Ruffle Cheesecake

Deliciously indulgent cheesecake perfect
for any occasion

Main Ingredients

  • Base:
  • 400g Digestive Biscuits
  • 100g Butter
  • Filling:
  • 400g Cream Cheese
  • 200g Crème Fraîche
  • 150g Caster Sugar
  • 600g Whipping Cream
  • 4 leafs x gelatine
  • 200g Raspberry Ruffle Bars (finely crushed in food processor)

Main Instructions

  1. Base:
  2. Crush biscuits until fine, melt butter and combine.
  3. Flatten into lose bottom cheesecake ring.
  4. Filling:
  5. Mix cream cheese and sugar together until soft and then add crème Fraîche.
  6. Heat in pan 100g cream until it reaches 37 degrees Celsius.
  7. Whip the other 500g of cream separately until stiff.
  8. Dissolve the gelatine in the heated cream.
  9. Fold whipped cream lightly into cheese mixture then add warmed cream and gelatine mix using a strainer.
  10. Fold lightly and add crushed raspberry ruffle bars.
  11. Pour this into prepared base and place in the fridge to set.

Thanks for reading Sweet Pea Restaurant
Email: info@sweetpeacafe.co.uk
Web: www.sweetpeacafe.co.uk