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Raspberry and mascarpone cheesecake recipe

1 rating

This stunning raspberry cheesecake is a real showstopper and the perfect way to celebrate summer raspberries. It's simple to make too – no baking required. Prep the day before serving and allow to chill in the fridge overnight before decorating. The combo of mascarpone cream, fragrant raspberries and salty-sweet pistachios is really special. See method

Serves 16
Takes 20 mins plus at least 5 hrs chilling
301 calories / serving
Vegetarian

Ingredients

100g butter, melted, plus extra for greasing
300g pack ginger nut biscuits
100ml whipping cream
250g tub mascarpone
350g full-fat soft cheese
75g icing sugar
2 tsp vanilla extract
2 x 150g packs raspberries
15g shelled pistachios, toasted and roughly chopped (optional)

Each serving contains

Energy
1250kj
301kcal 15%
Fat
22g 32%
Saturates
14g 68%
Sugars
12g 13%
Salt
0.3g 5%

of the reference intake
Carbohydrate 21.5g Protein 2.9g Fibre 1.3g

Method

Grease and line the base of a 20cm round springform tin. Blitz the ginger nuts to fine crumbs in a food processor (or put in a freezer bag and bash with a rolling pin). Stir in the melted butter to coat, then tip into the prepared tin and press firmly into the base and about 4cm up the sides using the back of a spoon. Transfer to the fridge to chill until needed.
Whip the cream until soft peaks form. Add the mascarpone, soft cheese and vanilla to a separate bowl; sieve in the icing sugar and beat with a wooden spoon until combined. Stir through the cream. Mash 200g raspberries in a shallow bowl with a fork, then gently fold through the mascarpone mix to ripple.
Spoon the mascarpone mixture over the biscuit base, levelling the top. Return to the fridge to chill for at least 5-6 hrs or overnight until firm.
To serve, remove the cheesecake from the tin, running a sharp knife around the edge to loosen. Transfer to a serving plate, top with the remaining raspberries and scatter with the pistachios to serve, if you like.

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