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Raspberry Cheesecake


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


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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Cooking Tips:

  • Basil, rose petals, mint, rosemary, nasturtium flowers or pods and other edible flowers are great as a garnish for your fine dining and are a pleasant alternative to parsley.
  • Finely chopped fresh herbs will produce a stronger flavor.
  • Dried herbs are almost 4 times stronger than Fresh. If you are cooking with dried herbs and your recipe calls for fresh herbs you can reduce the amount accordingly.
  • When cooking with garlic or onions, rub your hands under your stainless steel faucet with the water running to get rid of the smell. For some reason the stainless steel works it’s magic and eliminates the odour completely.
  • Never soak diced vegetables in water before preparing them or they will lose all their nutrients.
  • Run wilted lettuce under cold water, shake it dry, wrap it in paper towels and place in your refrigerator over night. The next day it will have perked right up.
  • If you plan on doing any canning you can use vinegar to clean and deodorize any old jars you want to reuse and to remove fruit stains from your hands.