Rose & Red Berry Cheesecake
30 Minutes
8 Servings
ThtOMATOis item is connected to a text field in your Content Manager. Double click on the dataset icon to add your own content. To manage all your collections, click the Content Ma
Ingredients you will need
This item is connected to a text field in your Content Manager. Double click on the dataset icon to add your own content. To manage all your collections, click the Content Manager icon.
How to make
Filling
200g Macroom Buffalo Ricotta
180g full fat cream
4 tabsp of sieved icing sugar (powdered)
1/2 lemon ,zested and juiced.
Biscuit Base
200g Digestive or Ginger nuts (graham crackers)
100g melted butter
Red Berry Sauce
250g frozen or fresh mixed berries
100g icing sugar (powdered)
Squeeze of lemon or lime juice
Having whipped the Ricotta, cream and sugar until thick and creamy, add the lemon zest and juice. Taste.
Add creamy mixture to your prepared tin. Drizzle through half the Red Berry sauce to make a marbled effect. Keep the rest for garnish or later use(delish on icecream)
Cover cake with cling film (shrink wrap) overnight or for 2 hours.
To use as a Sundae treat, pipe into glasses and enjoy straight away.
I'msLICE a paragraph. Click here to add yo text asLnd edit me. It's easy.