Raspberry Vanilla Cheese Cake
Recipe created by Sheralee Barker, Furness College Student
For the base
- 200g Digestive Biscuits
- 75g Butter
- 1.5ml Vanilla Essence
For the topping
- 30g powered gelatine
- 175g Cream cheese
- 2 large eggs
- 50g caster sugar
- 200ml thick cream
- One jar Hawkshead Relish Raspberry and Vanilla jam
Put the biscuits into a polythene bag and crush them into fine crumbs with a rolling pin and put them in a bowl.
Melt the butter in a small saucepan and stir the crumbs into it with the vanilla essence.
Press the crumb mixture into the bottom of drain pipe moulds.
In a small bowl put the gelatine in and 30mls of water and leave to soak.
Put the cream cheese in a bowl and beat in the egg yolks and caster sugar. When the mixture is smooth, gradually beat in the cream.
Stiffly whip the egg white and fold them into the mixture.
Set the bowl containing the gelatine over a saucepan of hot water on a low heat till the gelatine is melted. Then stir it into the cream mixture.
Put it into the drain pipes only halfway then place in the freezer until set.
When set put a table spoon of Raspberry & Vanilla Jam and spread it on as a thick layer. Then fill the rest of the drain pipe with the rest of the cream mixture.
Place in freezer till set.
Carefully take it out and put it on a plate. Dress with fresh raspberries and serve.