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recipe image Raspberry Ombre Cheesecake

Raspberry Ombre Cheesecake

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
  • Servings
    12 portions
  • Difficulty
    Medium

Ingredients

Base
  • 200g digestive biscuits
  • 75 grams Stork
  • 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
      1. Crush the digestives finely and stir through the cocoa powder.
      2. Add the melted Stork and mix well until it is an even consistency.
      3. Press the biscuit mixture into the base of a lightly greased 8” springform tin. Chill in the fridge for 30 minutes.
      4. 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.
      5. 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.
      6. 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.
      7. Release the cheesecake from the tin and set onto a serving plate. Decorate with fresh raspberries and the chocolate curls.
      8. Serve.