smiiithy Posted November 23, 2009 Report Share Posted November 23, 2009 Ingredients: 175g (6oz) digestive biscuits, crushed to fine crumbs 75g (3oz) unsalted butter 700g (1.5lb) cream cheese 2tbsp sloe gin (optional, you can use a fruit liqueur) 50g (2oz) caster sugar Punnet of raspberries To decorate: Punnet of raspberries 2tbsp of seedless raspberry jam 275ml (½ pint) double cream, lightly whipped Method: 1. Melt the butter in a saucepan, add the biscuit crumbs and mix well. Press the mixture into a lightly oiled 20cm (8") cake or flan tin with a loose base and leave in the fridge for 30 minutes to firm up. 2. Meanwhile, beat the cream cheese, sloe gin and sugar together in a large bowl. Stir in the raspberries 3. Spoon the mixture on top of the biscuit base, cover with cling film and leave to chill. 4. Once chilled, remove the sides of the cake/flan tin. To decorate: 1. Sprinkle the punnet of raspberries over the top of the cheesecake. 5. Warm the jam through in a saucepan and then spoon over the top of the cheesecake. 6. When the jam has cooled, spoon clouds of lightly whipped cream around the edge of the cheese cake and serve. Quote Link to comment Share on other sites More sharing options...
shaun4860 Posted November 23, 2009 Report Share Posted November 23, 2009 now you just know ive got to try this.....but as im not struck on raspberries do you think strawberries wil do the same.... shaun Quote Link to comment Share on other sites More sharing options...
smiiithy Posted November 23, 2009 Author Report Share Posted November 23, 2009 I think it would be better with strawberries than raspberry actually Quote Link to comment Share on other sites More sharing options...
henry d Posted November 23, 2009 Report Share Posted November 23, 2009 Give it a whirl, why not ? Or you could squeeze the stone out of the sloe, which was used to make the sloegin, and use the fruit as per the recipe. Quote Link to comment Share on other sites More sharing options...
smiiithy Posted November 23, 2009 Author Report Share Posted November 23, 2009 (edited) Funnily enough I was thinking about using the berry flesh as part of a cake which is how I came across the recipe Edited November 23, 2009 by smiiithy Quote Link to comment Share on other sites More sharing options...
shaun4860 Posted November 26, 2009 Report Share Posted November 26, 2009 just had quick re read of this..... are you sure with the 1 and a half pounds of cream cheese? sounds like a lot? shaun oh and where did you get the cream cheese from? Quote Link to comment Share on other sites More sharing options...
smiiithy Posted November 26, 2009 Author Report Share Posted November 26, 2009 This recipe is poached from another site, hoping to make one when all the gin gets decanted in Dec/Jan. I'm sure you can get cream cheese in Asda though. Quote Link to comment Share on other sites More sharing options...
shaun4860 Posted December 7, 2009 Report Share Posted December 7, 2009 Ok i made this but used a mixture of raspberries and strawberries, also used sloe bacardi as had no gin. first off, this makes a HUGE cheesecake so be warned... i actually added a few more biscuits and made 3 normal sized ones.... secondly i put 2 tablespoons of the sloe bacardi in....couldnt taste it.....added 2 more...couldnt taste it....put the rest of what i had in which would have been about 8 tablespoons altogether and still wasnt what you call "flavoursome" My hint for what its worth would be to soak the berries overnight in the sloe drink of your choice, i think it would be tastier this way. also instead of adding butter to your biscuits, try adding brandy butter instead for more flavour... still a very nice cake though... shaun Quote Link to comment Share on other sites More sharing options...
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