Raspberry Cheese Cakes

Introduce

Chef :

Gary Waite

Raspberry Cheese Cakes

I did not follow a Recipe . Watching Cookery Shows on the TV over the Years I have a general idea of how too make a no cook Cheese Cake - the only cooking involved was melting the butter in a Saucepan .

Ingredient

800

g/54 - 60 individual Digestive Biscuits

500 g

butter

540 ml

Double Cream

720 g

Original Philadelphia Cream Cheese

6 tsp.

Vanilla Extract

KG/ 1000g Icing Sugar

350 g

shop bought frozen Raspberries

Cooking instructions

* Step 1

Gently melt all the butter in a Saucepan on the hob stove.

* Step 2

Use a Tefal Food Processor or another type of Food Processor too gradually grind all the Digestive Biscuits into crumbs (gradually, because you cannot get all the biscuits in - at once) and then add them too the melted butter - stir - and then put half each in the Loaf Tin and Bundt Cake Tin (could use another Loaf Tin instead) - compact evenly down and then place in a cold Fridge or Freeze in a Freezer.

* Step 3

Whip up the Double Cream in a large Electric Mains Kenwood Food Mixer with the use of the large balloon whisk attachment. Can use a hand Electric Whisk, but is difficult too whisk all of the ingredients together (would need a very large Mixing Bowl and a Wooden Spoon too mix in - so much of the other ingredients).

* Step 4

With Double Cream very thick. Add the 6 teaspoons of Vanilla Extract and briefly mix on the number 2 dial of your Kenwood Food Mixer - then add the Icing Sugar and continue too slowly turn on the number 2 dial. Next, add the Cream Cheese and slowly turn at first and then turn on the highest setting too thicken.

* Step 5

Use a large Ladle too give equal heap's of the Cream topping too each of the large containers with the set buttery biscuit base - level with the back of a Dessert Spoon and then top with the frozen Raspberries. Once Cheese Cake is completely defrosted - then, tuck in - and enjoy some.

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