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19 July 2009
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Raspberry and pecan cheesecake raspberry
James Tanner
by James Tanner
from Ready Steady Cook

Serves 1

Preparation time less than 30 mins

Cooking time no cooking required

Vegetarian Quick Recipe


Ingredients
50g/1¾oz pecans
2 tbsp honey
200g/7oz mascarpone
1 vanilla pod, seeds only
50g/1¾oz raspberries
50g/1¾oz dark chocolate, melted, to serve


Method
1. Place the pecans and honey into a small food processor and pulse to break up slightly.
2. Place a 10cm/4in chefs' ring onto a plate. Press the pecan mixture into the bottom of the ring to make the base.
3. Place the mascarpone, vanilla seeds and raspberries into a bowl and mix gently.
4. Pour the mascarpone mixture onto the pecan base.
5. To serve, remove the chefs' ring and drizzle over the melted chocolate.


 Show me more raspberry recipes
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Find out more about these ingredients and techniques:
Pecan
Mascarpone
Vanilla pod
Honey

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