Fruity Cheesecake Square
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 ½ cups Biscuit (digestive)
- ¼ cup unsalted butter (melted)
- 7 Tbsps caster sugar
- 1 cup cream cheese
- 2 Tbsps lemon juice
- ½ cup cream (48% fat)
- 2 ½ cups Raspberries
- water
- ½ cup sugar
Preparation
Kitchen utensils
2 Pots, 1 Skillet, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Fine-mesh sieve, 1 Slotted spatula, 1 Potato ricer, 1 Fine grater, 1 Baking sheet, 1 Aluminum foil, 1 Slotted spoon
Preparation steps
1.
Butter a 20 cm|8" spring clip tin. Stir together the biscuit crumbs, melted butter and 2 tablespoons sugar. Press into the base of the tin and chill.
2.
Beat the cream cheese with the remaining sugar and lemon juice.
3.
Whisk the cream until thick and stir into the cream cheese mixture. Spoon over the biscuit base.
4.
Cover with tin foil and freeze the cheesecake for 1 hour. Place in the refrigerator for 30 minutes before serving.
5.
Heat the raspberries, water and sugar in a pan over a medium heat until the sugar has dissolved. Bring to a boil, reduce the heat and simmer gently until the raspberries have softened. Pour into a sieve over a bowl and push the mixture through to make apurée.
6.
Spoon the puree over the cheesecake.
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