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Raspberry cheesecake

Author: Sinead (Caregiver)

 

INGREDIENTS:**
 g Ground almonds, Tesco (HCP added*)
 g Biscuits, digestive, plain
 g Butter, salted
 ml Mascarpone Cheese (Tesco) (HCP added*)
 ml Cream, double, Tesco (HCP added*)
 g Raspberries, raw

Directions:

Crush the digestive biscuit and mix with the ground almonds.

Melt the butter - adding a few drops of Hermesetas/Truvia to sweeten if needed.
Mix the melted butter into the crushed biscuit and almonds before dividing the mixture equally (23 grams each) and press into the bottom of 4 small silicone cupcake cases.


Whip the cream until thick (cooking tip - start with more double cream and weigh 52g after whipping as quite a few grams stick to the whisk!)
Beat the mascarpone cheese and vanilla essence until soft and add to the cream.
Add mixture to biscuit base and top with the raspberries - divide equally, 26 grams per cheesecake. Chill if required and serve. 

Nutrition Information (for entire recipe):

Carbohydrate: 20.16
Calories: 1144
Fat: 109.87
Protein: 15.94
Ratio: 3.04:1


Tags:

SweetMain Meal  


*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional

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