- 300g digestive biscuits
- 100g unsalted butter, melted
- 500g full-fat soft cheese
- 100g caster sugar
- 1 tsp vanilla extract
- 300ml double cream
- 300g raspberries
- icing sugar, for dusting (optional)
Step 1: Start by blitzing the biscuits in a blender or tip into a food bag and bash to fine crumbs using a rolling pin. Transfer them into a bowl and stir in the melted butter until the mixture looks like damp sand.
Step 2: Pour the crumbs mixture into a 20cm springform tin and firmly press into the base using the back of a spoon until you have a smooth, even layer. Chill until needed.
Step 3: Now tip the soft cheese, sugar, vanilla, and cream into a bowl and beat using an electric whisk until thick and creamy, alternatively you can use a stand mixer and a whisk attachment. Fold in about two-thirds of the raspberries, gently pressing the berries against the side of the bowl to squeeze out some of their juices and lightly ripple the cream.
Step 4: Scrape the mixture over the top of your chilled biscuit base and smooth the top with a spatula or spoon. Chill in the fridge for at least 6 hours, or preferably overnight.
Step 5: To serve, carefully remove from the tin, scatter with the remaining raspberries and dust with icing sugar. Enjoy!
Recipe inspired by BBC Good Food