- Serves: 12
- Cook Time: 10 minutes
- Prep Time: 25 minutes plus chilling
- Effort: medium
For the filling
- 1 sachet of powdered gelatine
- 375 g cream cheese, such as Philadelphia
- 3 egg yolks
- 75 g caster sugar
- 575 ml double cream
- 2 large punnets of raspberries
- 3 tsp vanilla extract
For the base
- 300 g digestive biscuits, or ginger nuts
- 75 g unsalted butter, melted
- 1 tbsp golden syrup
For the topping
- 3-4 tbsp golden caster sugar, or enough to cover the whole top
1. Whizz the biscuits in a food processor until they are coarse crumbs. Stir in the melted butter and golden syrup. Press over the base of the tin and put into the fridge to chill.
2. Sprinkle the gelatine over 3 tablespoons of water, leave until spongy and then microwave to melt. Stir until clear.
3. Put the cream cheese, egg yolks and sugar into a food processor and blend until smooth.
4. Whip the double cream until just stiff. Stir the cheese mixture and vanilla extract into the cream. Then stir in the gelatine.
5. Take the base out of the fridge and sprinkle the whole raspberries over it, making sure that you have a healthy number round the edge so they show when you come to remove it from the tin.
6. Pour the mix over them, smooth out the top with a hot palette knife if necessary, or just let it settle flat and chill for an hour.
7. When the filling is chilled, put a light sprinkling of golden caster sugar over the top and brown with a blowtorch. Then, back into the fridge for a few hours to set and then it's ready to eat.
This cheesecake recipe has been adapted from Allegra McEvedys Leon Cookbook
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