How To Make Raspberry And Ginger Cheesecake

Step 1: You will need

Step 2: Make the base

Place a small pan on a medium heat and melt the butter. Remove from heat.

Crush the biscuits finely with the rolling pin. Then add melted butter to the crushed biscuits and mix well.

Step 3: Put in the base

Spoon the mixture of biscuits and butter into the loose bottom tin.

Put the base into the fridge for an hour or so to chill.

Step 4: Filling

Whip the cream until it is firm, but not too stiff and then add the fromage frais, mascarpone and caster sugar. Blend the ingredients together until smooth.

Add most of the raspberries to the mixture, leaving a few aside to garnish.

Check if the mixture is sweet enough and if not, add a little sugar, to taste.

Step 5: Remove the base

Remove the base from the fridge. Spoon the mixture onto the base

Step 6: Chill

The cheesecake now needs to be chilled for a minimum of 3 hours in the fridge.

Step 7: Unmould the cheesecake

Carefully release the spring form tin and gently remove the cheesecake onto a serving plate.

Step 8: Serve

Garnish with the remaining raspberries and serve.