Raspberry Ripple Cheesecake

Raspberry Ripple Cheesecake

By March 12, 2015

Raspberry Ripple Cheesecake

A crowd pleaser, perfect for a light after dinner dessert. Smooth and creamy you'll dream about it!

  • Prep Time : 30 minutes
  • Cook Time : 2 minutes
  • Yield : 12

Instructions

Raspberry Ripple Cheesecake
 
1. Crush biscuits until they are crumbs.
2. Melt butter, add to biscuit crumbs and mix until fully incorporated.
3. Spread evenly into an 8inch sandwich tin.
4. Place into the fridge to firm up for 30 minutes.
5. For the cheesecake, place the double cream, cream cheese and Sugar and Crumbs Raspberry Ripple Natural Flavoured Icing Sugar (or any flavour of your choice) into a bowl and whisk until whipped. The thicker the better.
6. Pour on to the prepared crumb base and spread evenly.
7. Chill in the fridge for 2 hours minimum, overnight is preferred.
8. Add fresh raspberries to decorate just before serving.

Credits:Laura Sugar and Crumbs

Raspberry Ripple Cheesecake

  Tastes delicious. You can use any of our Sugar and Crumbs Natural Flavoured icing Sugars to make this lovely cheese cake.
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