Serves 6
Calories: 553kcal
Carbs: 38g
Fat: 41g
Protein: 6g
A reconstructed, no bake raspberry cheesecake...Utterly delicious!
INGREDIENTS
300ml double cream
1 Tsp vanilla bean paste
1/2 Tbsp icing sugar
1 heaped Tbsp creme fraiche
5 digestive biscuits
1 Tbsp butter
150g Dark chocolate
GARNISH
Raspberries
Whipped cream
INSTRUCTIONS
Filling
Using a hand mixer fitted with a whisk attachment, whip the thick double cream with the vanilla bean paste & sugar. Blend on high until still peaks form.
Next fold the creme fresh into the cheesecake filling. Scrape down the edges to ensure the mixture is well combined.
Ensure there are no lumps, mix until smooth.
Finally, add a few broken raspberries and give the filling one more quick mix. Set aside.
Carefully place your filling in a round mould ( I used empty bauble cases). Cover tightly with plastic wrap and refrigerate for at least 6-8 hours of overnight.
After chilling overnight, carefully remove the filling from the mould.
In a small bain-marie, melt the dark chocolate. Remove from heat and set aside to cool to room temperature.
Dip the moulded filling in the melted dark chocolate & place on a cooling rack to harden.
Serve the cheesecake bombs over the round crumb mixture & enjoy!
Crust
Break the biscuits into crumbs and add the melted butter.
On the dish to which you wish to serve the cheesecake, tightly pack the biscuit & butter crumb to a cookie mould to take on a round shape. Reserve for later.
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