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Raspberry Cheesecake

Ingredients

110g/4oz hobnobs or similar biscuits, crushed
2 tbsp honey
handful of raspberries
150ml/5¼fl oz double cream
few drops of vanilla essence
1 tbsp honey
handful of raspberries
For the coulis
handful of raspberries
½ lime, juice only
1 tbsp icing sugar

Method

1. Mix the crushed biscuits and honey in a bowl to combine. Spoon the mixture into a chefs’ ring on a serving plate and top with a handful of raspberries.

2. Whip the cream, vanilla and honey in a bowl to thicken. Spoon the cream onto the raspberry mixture and smooth off the top using a palette knife. Carefully remove the ring and arrange the remaining raspberries on top.

3. To make the coulis, place the raspberries, lime juice and icing sugar into a mini-processor and blend until smooth. Strain through a sieve.

4. Drizzle the coulis over the cheesecake, to serve.

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