An easy summer dessert
Ingredients
- Large pack of raspberries
- 1 Lemon, zest of all, juice of 1/2
- 125g Caster sugar, 2tsp caster sugar
- 250g Ginger nut biscuits
- 125g Unsalted butter
- 600g Soft cheese
- 250g Mascarpone
- 4 Medium free range eggs
- 2tsp Vanilla extract
Method
- Put all the raspberries , lemon zest and 2tsp sugar into a pan and cook on medium heat for 9 minutes until the berries are soft
- Transfer to a food processor and whizz until smooth, sieve into a bowl so that the seeds are separate and put the paste aside until later
- Whizz the biscuits into fine crumbs, add the melted butter and whizz again. Line the base of a 20cm springform cake tin with baking parchment and grease the sides, then wrap the outside with 2 layers of foil, to cover the bottom and sides
- Press the biscuit mixture onto the base and up the sides as an even layer, then put it in the fridge for later
- Preheat the oven to 160 degrees celsius. Put the soft cheese, mascarpone and 125g sugar into a bowl and use an electric hand mixer to mix until very smooth. One at a time, beat in the eggs then carefully fold in the vanilla extract and lemon juice. Pour the cheese mixture over the refrigerated biscuit base, then dollop over the raspberry purée and swirl it into the cheesecake
- Boil the kettle. Put the cheesecake in a deep roasting tin. Poor the just-boiled water into the tin around the cheesecake, to about halfway up. Carefully put the tin in the oven and bake for 1 hour- 1 hour 15 minutes until set with a wobble. Leave in the roasting tin for 10 minutes , then transfer to a cooling rack . Then chill fro about 2 hours until completely cooled. Remove from the tin and slice
Seasonal Spoon 