- 1.5 cups crumbled digestive biscuits
- 50 g unsalted butter
- 2 tablespoons honey
- 1 cup or 250 ml fresh liquid cream
- 2 cups or 400 g Mascarpone cheese
- 1 tin Nestlé® Sweetened Condensed Milk or 397 g
- 2 tablespoons gelatine powder dissolved in 5 tablespoons of hot water
- 1 cup or 200 g raspberries
Raspberry with Mascarpone Cheesecake
INGREDIENTS
Raspberry with Mascarpone Cheesecake with
Raspberry with Mascarpone Cheesecake with 
- 1.5 cups crumbled digestive biscuits
- 50 g unsalted butter
- 2 tablespoons honey
- 1 cup or 250 ml fresh liquid cream
- 2 cups or 400 g Mascarpone cheese
- 1 tin Nestlé® Sweetened Condensed Milk or 397 g
- 2 tablespoons gelatine powder dissolved in 5 tablespoons of hot water
- 1 cup or 200 g raspberries
NUTRITIONAL INFORMATION
Raspberry with Mascarpone Cheesecake with
Raspberry with Mascarpone Cheesecake with
- Energy 475 (Kcal)
- Protein 7.9 (g)
- Carbohydrate 43 (g)
- Total Fat 33 (g)
HOW TO PREPARE
Raspberry with Mascarpone Cheesecake with
Raspberry with Mascarpone Cheesecake with
1
Combine biscuit crumbs, butter and honey. Rub the ingredients using fingertips until well combined. Press over the base of 24cm loose bottom cake pan.
2
Whip fresh liquid cream, mascarpone cheese and Nestlé® Sweetened Condensed Milk in an electric mixture for 5-6 minutes or until mixture is stiff.
3
Add the dissolved gelatin to the cheese mixture with constant stirring. Add the puréed raspberry then mix all together.
4
Pour cheese mixture into prepared base. Place in the fridge for 3 hours or until cheese mixture is firm.
REVIEWS
Raspberry with Mascarpone Cheesecake with
