Raspberry Cheesecakes for Two Recipe
Summary
Preparation Time2 Hr 30 MinCooking Time5 Min
Ready In2 Hr 35 MinDifficulty LevelEasy
Health IndexHealthyServings2
Ingredients
| Cream cheese | 50 Gram | |
| Caster sugar | 5 Milliliter | |
| Raspberries | 75 Gram, frozen | |
| Double cream | 100 Milliliter | |
| Butter | 15 Gram | |
| Digestive Biscuits- 2nos., finely crushed | ||
| Whole Raspberries- few, to decorate | ||
Directions
GETTING READY
1) In a bowl, beat together cheese and half of the sugar until smooth.
2) Stir in the raspberries.
MAKING
3) In a bowl, whip the cream until it holds the shape.
4) Lightly fold the whipped cream into the cheese mixture until evenly incorporated.
5) Moist the inside of 2 ramekin dishes, so that the mixture turns out easily.
6) Divide the cheese mixture evenly into the ramekins and flatten the top.
FINALIZING
7) In a saucepan, melt the butter stir in the biscuits and remaining sugar.
8) Put the biscuit mixture on top of the cheese mixture, press and level the top.
9) Place in the refrigerator for at least 2 hours before serving.
SERVING
10) Turn out on 2 dessert plate and serve chilled garnished with raspberry coulis if desired.
1) In a bowl, beat together cheese and half of the sugar until smooth.
2) Stir in the raspberries.
MAKING
3) In a bowl, whip the cream until it holds the shape.
4) Lightly fold the whipped cream into the cheese mixture until evenly incorporated.
5) Moist the inside of 2 ramekin dishes, so that the mixture turns out easily.
6) Divide the cheese mixture evenly into the ramekins and flatten the top.
FINALIZING
7) In a saucepan, melt the butter stir in the biscuits and remaining sugar.
8) Put the biscuit mixture on top of the cheese mixture, press and level the top.
9) Place in the refrigerator for at least 2 hours before serving.
SERVING
10) Turn out on 2 dessert plate and serve chilled garnished with raspberry coulis if desired.
Chef
