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Raspberry 'Cheese'cake
- RECIPE MAKES: 8 slices
- COOK TIME: 6 hours
Method
- Crush the low protein shortbread biscuits to form a breadcrumb texture.
- Mix with the melted butter and add to a lined loose bottom 9” baking tin.
- Chill in a fridge for 20 minutes until hard.
- Meanwhile, put the ProZero, unsalted butter and cornflour into a small saucepan.
- Place over a gentle heat and stir well. Keep stirring until the mixture starts to simmer and is thickened.
- Take off the heat.
- Then pour into a tall container and use a hand-held blender to blend for 30-40 seconds and leave to cool.
- Cover and place in the fridge to chill for 3-4 hours, preferably overnight.
- When chilled and set, mix in a bowl with the Violife, icing sugar and vanilla essence.
- Pour over the set base.
- Blend the raspberries and decorate the top of the cheesecake with the puree.
- Chill in the fridge for 2-3 hours or until set.
Ingredients
Table
