Recipes

Method

1. Our scrumptious raspberry meringue cheesecake is the perfect dessert to end any meal. Using our divine Truly Irresistible raspberries and cream it is much easier to make than you might think and serves 4-6 people. Light and fresh, our decadent raspberry meringue cheesecake can definitely grace any table!
2. You will need a 10cm loose bottomed cake tin. The first thing you need to do is make the cookie base, by simply popping the cookies into a food processor until you have a fi ne crumb.
3. Tip the cookie crumb into a bowl, pour in the melted butter and honey and mix well. Line the base of your cake tin with the cookie mixture pressing firmly and levelling off the top. Place in the fridge whilst you make the filling. For the filling take a small bowl and mix the raspberries and icing sugar together, set to one side.
4. In a large mixing bowl add the mascarpone cheese, honey and vanilla and beat with a wooden spoon. In a separate bowl whisk the cream a little just so it thickens slightly. Fold the cream and meringue into the mascarpone filling with 200g of the raspberries.
5. Spoon this mixture over the cookie crumb and pop in the fridge for about 2 hours or until required.
6. To serve the cheesecake remove from the cake tin and slice into your desired portion size. Place onto a plate. Top with the remaining raspberries and finish with a drizzle of raspberry coulis and a sprig of fresh mint.
7. This recipe has one or more red traffic lights. It’s fi ne to eat occasionally or as a treat.