afternoon tea recipes to make for Mother's Day
- Replies 3
afternoon tea recipes to make for Mother's Day
Ladyfinger raspberry cheesecake -
Ingredients
- 200g digestive biscuits
- 100g butter, melted
- 2 tsp gelatine
- 375g cream cheese
- 1/2 cup caster sugar
- 300ml sour cream
- 1/4 cup raspberry jam
- 12 ladyfinger or savoiardi biscuits
- 1/2 cup cream, whipped
- 375g fresh raspberries
Method
- Grease and line a 20cm springform cake tin with baking paper. In a food processor, blitz biscuits into fine crumb. Add butter and blitz to combine. Pour into prepared cake tin and press into an even layer in the base. Refrigerate while you prepare the filling.
- Sprinkle gelatine over 1/4 cup cold water in a small bowl. Leave for 3 minutes, then microwave for 20 seconds until gelatine dissolves when whisked with a fork. Allow to cool for a couple of minutes.
- Wipe out the bowl of the food processor. Process cream cheese with caster sugar until smooth. Add gelatine mixture and sour cream and mix again. Pour into cake tin on top of biscuit base. Dollop raspberry jam across the top and use a skewer to swirl into the cheesecake mixture. Refrigerate for 4 hours until set.
- Release the spring on the tin and carefully remove the sides. Use a large palette knife to gently ease the cheesecake from the base and paper onto serving plate.
- Cut ladyfinger biscuits in half crossways. Spread a little whipped cream on the back and press onto the side of the cheesecake. Repeat with a second half, pressing it onto the side of the cheesecake snugly against the first biscuit. Continue until you have covered the entire outside of the cake. Tumble fresh raspberries on top of the cheesecake just before serving.
Last edited by a moderator:
.png){kind=icon}
