BBC Food


Raspberry cheesecake

Antony Worrall Thompson
by Antony Worrall Thompson
from Ready Steady Cook
Serves 1 		Vegetarian Quick Recipe
raspberry
Preparation time less than 30 mins Email this recipeEmail this recipe
Cooking time no cooking required  
Ingredients

110g/4oz hobnobs or similar biscuits, crushed
2 tbsp honey
handful of raspberries
150ml/5¼fl oz double cream
few drops of vanilla essence
1 tbsp honey
handful of raspberries
For the coulis
handful of raspberries
½ lime, juice only
1 tbsp icing sugar

Method

1. Mix the crushed biscuits and honey in a bowl to combine. Spoon the mixture into a chefs' ring on a serving plate and top with a handful of raspberries.
2. Whip the cream, vanilla and honey in a bowl to thicken. Spoon the cream onto the raspberry mixture and smooth off the top using a palette knife. Carefully remove the ring and arrange the remaining raspberries on top.
3. To make the coulis, place the raspberries, lime juice and icing sugar into a mini-processor and blend until smooth. Strain through a sieve.
4. Drizzle the coulis over the cheesecake, to serve.