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Raspberry Cheesecake


I think as we get older we enjoy our desserts more and more or is it just me craving sweet things? Judging by the reaction of friends and family to my latest desserts I am not alone.

This is my first cheesecake recipe. It scores 10 out of 10 for taste and zero for presentation but . . . “wow” does it taste good. What is more it is simple to make and involves no cooking nor any great culinary skills.

Raspberry Cheesecake

This recipe is for a specific flavour but you can let your imagination go and make a variety of different flavours using other fruit. Just make sure you do not have a lot of juice with the fruit otherwise everything is just going to end up soggy.


150g wholemeal biscuits
75g demerara sugar
75g butter, melted
500g cream cheese
100g icing sugar
2 tsp vanilla extract
200 ml double cream, lightly whipped
120g Raspberries

You will need: 25cm spring-form cake tin


  • Place biscuits in a large polythene bag and crush until they are reduced a fine powdery crumb.

  • Melt the butter. Place the biscuit crumb and demerara in a bowl and mix together.

  • Add the melted butter and mix until evenly incorporated.

  • Cut out baking paper to cover base of spring-form cake tin. Line sides with cling film before putting base in place so the base covers the sides and goes under the base.

  • Carefully add the biscuit mix to the cake tin and smooth out with a large flat spoon (or similar), pressing down so as to compact the mix equally across the base.

  • Place the cake tin in the fridge and leave to set for about 2 hours.Whip the double cream until it just thickens and stands up.

  • In a large bowl add the cream cheese, icing sugar and vanilla extract and then whisk together.

  • Fold in the double cream with a spatula until well blended.

  • Spoon about a third of the cream cheese mixture over the biscuit base and smooth to the edges.

  • Add the raspberries leaving a space around the edge of the cheesecake with no raspberries. (about an inch / three centimetres)

  • Add the remaining cream cheese mix, completely covering the raspberries and covering evenly to the edged of the cake tin. Smooth top of cheesecake.

  • Put the cheesecake in the fridge for two to three hours until it is set. Then serve and enjoy!

Serves 8

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