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Recipe 3: Raspberry Cheesecake

So, after making the mousse there are two egg yolks needing to be used up... here's a great way!

You will need

500g full fat cream cheese (the sort that prompts brotherly/sisterly love is fine)

20 or so digestive biscuits (about one standard packet of the sort made in Ashby de la Zouch)

150g unsalted butter

Around 300g or two punnets of fresh raspberries

2 dessert spoons of sugar

2 egg yolks

1/4 pint double cream (could be left after you make the mousse...)

1 tablespoon agar flakes dissolved in a cup of water (or one sachet of gelatine made up according to instructions)


2x 7" Victoria sandwich tin lined with foil


Smash the biscuits to bits inside a food bag.  Melt the butter in a saucepan over a low heat and then stir in the biscuit crumbs.  Divide the mix between the two tins, press down firmly and then place in the fridge for about half an hour

Mix together in a large bowl the cream cheese and sugar, then add about 3/4 of the rapsberries and mix really well.  The raspberries fall part and the mix takes on an attractive pink hue.  Add the egg yolks and again mix thoroughly.

Whip the cream until it 'holds it shape' and stir in the agar/gelatine and mix well.  Add the cream mixture to the cheese mixture and beat thoroughly.  Divide the topping between the two tins (you may find the filling stands proud of the tins but is think enough to stay put).  Chill for at least four hours and preferably overnight before serving.  Just before serving top with the remaining raspberries.

Serves 10-12.  I forgot to work out the calories but by now, who's worried?  You get part of a 'five a day' in each serving and it's a great source of calcium, so it must be good for you.

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