Rose & Red Berry Cheesecake
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Ingredients you will need
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How to make
200g Macroom Buffalo Ricotta
180g full fat cream
4 tabsp of sieved icing sugar (powdered)
1/2 lemon ,zested and juiced.
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.
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