Crème de Framboise Cheesecake
Yesterday was our wedding anniversary. Statistically the 2nd June is the one day of the year were your most likely to have great weather. It was pure chance we booked our wedding on this day and the weather statisticians didn’t disappoint in 2007, 2008 & 2009 soaking us with glorious weather each year. We’ll ignore the fact that in 1975 snow fell on the 2nd June!
Last year we celebrated by eating our way around York, this year we made a bit more effort than usual with our weekday dinner and made some mini cheesecakes then washed it down with a delicious bottle of champagne. We are celebrating it again this weekend when we go to one of our favourite restaurants.
I always look forward to this time of year when raspberries come into season. Although our local PYO is yet to open I found some luscious Scottish raspberries in the supermarket. Loosely inspired by my Baileys cheesecake, and what I had in the cupboards I decided to come up with individual raspberry cheesecakes. When I’ve been making desserts like this recently I’ve been using light cream cheese rather than the full fat version as I find it makes a lighter dessert and I like to think it’s a bit healthier. However this does make the mixture looser and is better served in ramekins rather than turned out onto a plate.
Crème de Framboise Cheesecakes
makes 2 individual cheesecakes
2 digestive biscuits
150g pack of cream cheese
40g icing sugar (to taste)
2 tbsp Crème de Framboise
punnet of raspberries
1) Crumble one biscuit into each of the ramekins.
2) In a mixing bowl whip cream cheese until smooth then add icing sugar to taste. Stir in Crème de Framboise. Mash together a handful of raspberries then stir into cheesecake mix.
3) Pour cheesecake mix into ramekins then chill for 3 hours before serving.