Raspberry cheesecake | Egg Recipes – British Lion Eggs
Sweet, tangy and a guaranteed success on any dessert table, create this lovely raspberry cheesecake by following this simple recipe for true treat perfection.
Ingredients
- For the base:
- 50g (1 3/4oz) amaretti biscuits, crushed
- 100g (3 1/2 oz) digestive biscuits, crushed
- 75g (2 3/4 oz) butter, melted
- For the filling:
- 175g (6oz) raspberries, thawed if frozen 2 tablespoons icing sugar
- 2 x 200g carton full-fat soft cheese
- 200g tub creme fraiche
- 2 large British Lion eggs
- zest and juice of 1 small lemon
- 75g (2 3/4oz) caster sugar
- 1 tablespoon cornflour
- icing sugar, to dust
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