Raspberry Cheesecake - Recipe

No bake Mini Raspberry Cheesecake

These were supposed to be called raspberry rippled cheesecakes but my rippling wasn't great.  I've always liked cheesecake but I haven't made a cheesecake for some time now and these mini cheesecakes were really lovely and remind me of warm days. I used a silicone muffin tray which makes turning them out easy.

I'm suffering from 'writers block' and my posts are a 'little to the point' at the moment, hopefully I'll find something interesting to say in future posts - maybe I should say I fell into the raspberry canes in my fruit patch whilst picking the raspberries but I have to admit the raspberries came from the freezer cabinet in Waitrose!

Do you prefer bake or no bake cheesecake? I would be really interested to know.

Will they freeze?  I have no idea - they didn't get as far as the freezer but I can't see
a reason why they shouldn't freeze and thaw successfully.

Makes: 6 in a regular size silicone muffin tray or 12 in a silicone mini muffin tray

Ingredients:
55g butter
115g crushed digestive biscuits
3 tbsp water
2tsp powdered gelatine
150g raspberries + extra to decorate
2 tsp lemon juice
3 tbsp caster sugar
zest of 1 lemon
150ml double cream
150ml ready made custard
freeze dried raspberries to decorate

Method:
1. Melt the butter and add the crushed digestives. Place the silicone tray onto a metal tray. Divide the biscuit mixture between the six holes. Press the biscuit mixture down with the back of a spoon.  Place the tray in the fridge for an hour.
2. Place the water into a heatproof bowl, sprinkle over the gelatine, leave on one side for 5 minutes.
3. Puree the raspberries, then press through a plastic sieve to remove the seeds.
4. Place the bowl of gelatine in a saucepan of gently simmering water and heat for 5 minutes, stirring until the gelatine is a clear liquid.
5. Pour the cream into a bowl and whisk to soft peaks.  Fold into the custard with the grated zest of a lemon and the sugar.  Stir 1½ tablespoons of the gelatine into the raspberry puree and fold the remainder of the gelatine into the custard and cream mixture.  Pour the mixture into the muffin moulds.  Place blobs of the raspberry puree on top and taking a skewer swirl the mixtures together. Chill in the fridge for a few hours to set.
6. Remove the cheesecakes from the moulds and decorate with extra raspberries and freeze dried raspberries.