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  /  Baking   /  Edward Hayden’s Raspberry and Yogurt Cheesecake

Edward Hayden’s Raspberry and Yogurt Cheesecake

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By Irish Yogurts Clonakilty 

Raspberry and Yogurt Cheesecake By Irish Yogurts Clonakilty
Method
  • Line the base of a 9inch spring form tin with baking parchment.
  • Crush the biscuits into fine crumbs and mix in the melted butter.
  • Press the biscuits into the base of the tin in an even layer and allow to chill.
  • Place 3-4 dessertspoons of water in a bowl with the jelly and melt slowly in the microwave until the jelly has melted.
  • Place the cream cheese into a large food mixer with the icing sugar and beat well. Add in the yogurt and pouring cream and beat well until semi whipped but still quite loose in consistency.
  • Next add in raspberry puree and mix well until combined.
  • Finally mix in the melted jelly and continue to whip for another 20 seconds or thereabout.
  • The mixture should still just be in the semi whipped state at this time.
  • Pour the mixture in on top of the biscuit base
  • Transfer to the fridge and allow to set properly, preferably overnight.
  • Transfer the cheesecake to a large serving platter, spread with the two tablespoons of natural yogurt and drizzle the raspberry jam (Slightly melted) over the top of the cheesecake and scatter with some fresh fruit
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