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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Crush the biscuits into fine crumbs. | 2. Melt the butter and mix it in with the biscuit crumbs. | 3. Spread over the bottom of a 10 inch springform pan and let set in a fridge for an hour. | 4. Combine 500g of the raspberries, sugar and a splash of water in a saucepan. | 5. Bring to the boil, then lower the heat and simmer until the fruit breaks up. | 6. This should take about 15-20 minutes. | 7. Liquidise, then pass through a sieve to catch all the seeds. | 8. Allow the purée to cool. | 9. Separately, beat the cream cheese, caster sugar and vanilla in a mixer until light and fluffy. | 10. Add the cream and beat until stiff. | 11. Don't overbeat the mixture or it will separate. | 12. Spread 2cm of the cheesecake mix on top of the biscuit base. | 13. Swirl a couple tablespoons of the raspberry mixture on top and repeat, alternating layers of cheesecake mix and purée until the pan is full. | 14. Refrigerate. | 15. Overnight is best but two hours will do in a pinch. | 16. Decorate with remaining raspberries and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
digestive biscuit	1	package		-	-	-	-
butter	125			10687.5	491.0625	333.9375	900.0
raspberry	900			57564.0	13217.58	1328.4	719.55
sugar	125			100747.5	25199.5	0.0	0.0
cream cheese	450			37634.625	446.5125	905.7825	3648.645
caster sugar	225		granulated	-	-	-	-
vanilla essence	2	drops		-	-	-	-
whipping cream	600	ml		888.6334	9.0081	6.6039	94.0673

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.