Description:
I took the cheesecake recipe that Iri posted (which was delicious btw) for Lee's cooking challenge and adapted it from a pineapple flavoured one to raspberry.
This turned out really well ;)
Ingredients:
Base
1 pkt biscuits (digestives or superwine)
100g butter
¼ tsp cinnamon
3 tsp brown sugar
Topping
3 tsp gelatine
½ cup hot water
60g cream cheese
3 tbsp sugar
½ tsp vanilla
300gms fresh or frozen raspberries
150ml cream
Directions:
Crush biscuits finely. Stir in melted butter, brown sugar, and cinnamon. Press mixture into tin. Chill in the fridge until needed.
Dissolve gelatine in hot water and cool. In the foodprocessor cream sugar, vanilla, and cream cheese. Add half of the raspberries and continue mixing until smooth.Then stir in the gelatine. Whip cream and fold into mixture. Pour onto base and chill to set.
The remaining raspberries can be used to decorate the top of the cheesecake, once chilled, or served on the side.
The Original
Instead of the raspberries you will need a 450g tin crushed pineapple and 1 tbsp lemon juice. After you have creamed the sugar and the cream cheese add the lemon juice, pineapple and gelatine, stir well then fold in the cream.
