Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menuopen menu
Click to read more about this recipe
Includes
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
Raspberry Ombre Cheesecake
Pretty in pink, Ruth Clemens’ – runner up in 2011’s The Great British Bake Off – raspberry cake is as easy to make as it is to eat. Yet another guaranteed sweet tooth pleaser.
Pretty in pink, Ruth Clemens’ – runner up in 2011’s The Great British Bake Off – raspberry cake is as easy to make as it is to eat. Yet another guaranteed sweet tooth pleaser.
Prep time
45 minutes
Ready in
45 minutes
Servings
12
Difficulty
Medium
Ingredients
Base
200g digestive biscuits
75g Stork margarine (Original tub)
2 tbsps cocoa powder
Filling
400g cream cheese (half-fat)
75g icing sugar
284ml Elmlea double cream
150g raspberries
To Decorate
100g raspberries
15g dark chocolate curls
Instructions
Steps
Crush the digestives finely and stir through the cocoa powder.
Add the melted Stork margarine and mix well until it is an even consistency.
Press the biscuit mixture into the base of a lightly greased 8” springform tin. Chill in the fridge for 30 minutes.
To make the filling beat together the cream cheese and icing sugar. Add the Elmlea a little at a time, whisking well until it is all incorporated. Continue to whisk until the mixture thickens to soft peaks.
Split the filling mixture into thirds. To one portion add 100g raspberries and whisk well to combine. To another portion add the remaining 50g raspberries and whisk to incorporate. Leave the remaining portion plain.
Add each portion of filling to the chilled cheesecake base from dark to light levelling each roughly with the back of a spoon. Chill in the fridge for 3 hours.
Release the cheesecake from the tin and set onto a serving plate. Decorate with fresh raspberries and the chocolate curls.
