Iced raspberry ripple cheesecake recipe | Sainsbury`s Magazine
This part ice cream, part cheesecake dessert is is a great little prep-ahead number for all of your summer entertaining needs. A pistachio base is topped with creamy vanilla cheesecake mix, swirled...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Ingredients
- vegetable oil, to grease
- icing sugar, to dust
- 75g raspberries, to serve
- 225g raspberries
- 2 tbsp caster sugar
- 1 tsp cornflour
- 1 x 397g tin condensed milk
- 330g full-fat cream cheese
- 1 tsp vanilla bean paste or extract
- 300ml double cream
- 100g digestives
- 50g pistachio kernels, plus extra to decorate
- 75g butter
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