Raspberry Ripple Cheesecake & Flake Pieces

Prep time

20 MINUTES

Total time

3h 20min

SERVES

12

Estimated cost per serve
RSP per serve
Estimated gross margin per serve

PREPARATION

  1. 1

    Have ready a 21 cm, springform cake tin.

  2. 2

    Mix the biscuit crumbs and melted butter together and stir in 40 g of the Flake Pieces. Press firmly into the base of the cake tin.

  3. 3

    Put the Philadelphia, soured cream and sugar into a large bowl and whisk until thick and creamy.

  4. 4

    Puree the raspberries and then sieve to discard the pips.

  5. 5

    Meanwhile, soak the gelatine leaves in cold water for 5 minutes. Place the soaked leaves in a small pan with the milk and just melt over a very low heat. Stir the melted gelatine mixture into the whisked cheesecake ingredients. Quickly stir in the remaining 80 g of chopped Flake Pieces and ripple most of the raspberry puree very lightly through the cheesecake.

  6. 6

    Immediately spoon the rippled mixture over the cheesecake base and lightly swirl any remaining puree over the surface. Leave for at least 3 hours to set before removing from the tin and serving in slices, decorated as liked.

Ingredients

  • 200 g digestive biscuits, crushed
  • 60 g olive oil, melted
  • 120 g Cadbury Flake Pieces roughly chopped
  • 500 g Philadelphia Original
  • 300 ml soured cream
  • 100 g caster sugar
  • 150 g raspberries
  • 4 leaves gelatine (7 g)
  • 50 ml semi-skimmed milk

Nutritional Information

Typical valuesPer Serving
Energy1449.0 kJ
Energy346.3 kcal

SIMILAR RECIPES

Rich Chocolate Cake and Cadbury Dairy Milk